BOMBAY FISH AND CHIPS WITH CURRIED COLESLAW AND DIPPING SAUCE.
If you find the regular fish and chip recipe greasy, too fattening and not exciting any more try my version. Yummy, spicy and not as fatty. When it come to cooking, I like it as it is full of flavours and SPICE.
Provided by chef ashish damle
Categories Curries
Time 1h
Yield 5 serving(s)
Number Of Ingredients 22
Steps:
- Marinate mackerel fillets with lemon juice, ginger, garlic, salt, sambla oleck, orange color and egg.
- Cut sweet potatoes into 1/4-inch thick sticks and allow to soak in water.
- Mix shredded cabbage with carrots, currants, and green onions and season with salt pepper and lemon juice allow to sit for at least 15 minutes.
- Squeeze the coleslaw to get the excess moisture out.
- Mix in the mayonnaise, curry powder and Tabasco sauce.
- Mix cabbage with the mayo and refrigerate.
- In a deep pan, heat oil for fries and crispy fry drained and patted sweet potato sticks; hold in warm oven till ready to serve.
- In a skillet heat 2 tbsp oil.
- Dredge each fillet of fish with gram flour and shallow fry till crisp on the out side and juicy on the inside.
- Remove on a paper towel and sprinkle with chat masala.
- Serve a few fries on the plate with 2 fillets of fish on them serve some coleslaw on the side with a slice of lemon.
- DELICIOUS!
Nutrition Facts : Calories 772.1, Fat 43.8, SaturatedFat 8.9, Cholesterol 188.4, Sodium 920.9, Carbohydrate 48.8, Fiber 8, Sugar 14.3, Protein 46.5
FISH & CHIPS WITH DIPPING SAUCE
My husband and I really like fish and chips, but not all the grease that typically comes along with it. I decided to give the classic dinner a makeover. Turns out the pickle dip is healthier than tartar sauce, and we like it a lot better-who knew? -Michelle Lucas, Cold Spring, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Preheat oven to 425°. In a small bowl, mix sour cream, chopped pickle, pickle juice and pepper. Refrigerate, covered, until serving., Cut potatoes into 1/4-in. julienne strips. Rinse well and pat dry. In a large bowl, toss with oil, salt and pepper; transfer to a baking sheet coated with cooking spray. Bake on bottom oven rack until golden brown and tender, 30-35 minutes, turning once., For fish, in a shallow bowl, mix bread crumbs, garlic powder, onion powder, salt and pepper. Place egg whites in a separate shallow bowl. Dip fish in egg whites, then in crumb mixture, patting to help coating adhere., Transfer to a baking sheet coated with cooking spray. Spritz fish with cooking spray. Bake on top oven rack 14-16 minutes or until fish just begins to flake easily with a fork. Serve with fries, sour cream mixture and lemon wedges.
Nutrition Facts : Calories 402 calories, Fat 11g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 667mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
CHIP SHOP CURRY SAUCE
A homemade chip shop curry sauce will rival that of any takeaway - and it's not just for chips. You could use it to make katsu curry
Provided by Tom Kerridge
Categories Condiment
Time 1h20m
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Heat the butter in a large saucepan over a medium-low heat and tip in the onions, garlic and ginger and fry for 12-15 mins until soft but not coloured. Stir in the curry powder, turmeric, raisins, vinegar and star anise, and fry for 1 min more, then pour in the chicken stock, bring to the boil and simmer very gently for 30 mins, stirring so it doesn't catch on the bottom.
- Lift out the star anise, mix the cornflour with 2 tbsp water and stir into the sauce. Simmer for 5 mins, stirring constantly until you have a thickened silky sauce. Pour into a blender and blitz until smooth, or use a hand blender. Squeeze in lemon juice to taste. Use this sauce to make a curry for your Christmas leftovers whether its sprouts, turkey, or simple roast potatoes. If freezing the sauce, leave to cool, pour into a container and freeze, then defrost and reheat when you're ready to eat.
Nutrition Facts : Calories 124 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
CLASSIC FISH AND CHIPS
Categories Fish Potato Fry Kid-Friendly Quick & Easy Cod Bon Appétit Small Plates
Yield 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Pour enough oil into heavy large skillet to reach depth of 1/2 inch. Heat oil over high heat until thermometer registers 360°F.
- Meanwhile, whisk flour and 1/2 cup water in medium bowl until smooth batter forms. Sprinkle fish with salt and pepper. Add fish to batter and stir to coat. Add potato to skillet; fry until golden brown and crisp, stirring often, about 7 minutes. Using tongs, transfer potato to paper towels. Sprinkle with salt and pepper.
- Add fish to skillet; fry until coating is golden and crisp and fish is just opaque in center, about 3 minutes per side. Transfer fish to paper towels. Sprinkle with salt and pepper. Serve with vinegar.
FISH AND CHIP SHOP CURRY SAUCE
Make and share this Fish and Chip Shop Curry Sauce recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 20m
Yield 20 ounces, 6 serving(s)
Number Of Ingredients 9
Steps:
- Chop the onion and apple and fry with the curry powder in the oil until tender.
- Stir in the flour, cook for 2 minutes and then remove from the heat and add the water, tomato purée, pepper and lemon juice to taste.
- Simmer for 15 minutes.
- Store refrigerated.
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