Wednesday, 23 January 2013

Apollo fish fry

   Eversince, we came to hyderabad, I have noticed lots of boneless fish gravies hanging out at restaurants.  I always used to wonder how come these are boneless, but recently one of my sweet neighbour gave a hint saying that Apollo fish is the name given to boneless fish series.  Here selective variety of fish, mostly murrel is cleaned, deskinned, deveined, cut into slices and given as such by the fish seller, just imagine no workload for us at all!!!!  Only if Apollo fish culture prevailed at chennai, my mother wud be too delighted then!!

Coming to the dish, Apollo fish fry, is one of the famous starter at hyderabad restaurents.  The boneless fish is coated with spices and deep fried (though here I semi-fried) and is tempered with onion, curry leaves and slited green chillies.  Apart from deep-frying, kesari colour  and ajinomotto is also usual elements, though I completely left them in my dish.  If you needed them, you cud add them up.. it is individual-based decision.

Take a look at the dish

And recipe is here as follows....

Ingredients required

  • Apollo fish- 1/2 kg, cut like finger shaped pieces, like this 
For marination
  • 1/2 pinch of turmeric
  • 2 egg whites
  • 1/4 cup cornflour
  • 1 tsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1/2 tsp chilly powder
  • 1 tsp dhanya powder
  • Salt, to taste
To temper
  • 4 tsp oil
  • 1 tsp shahjeera
  • Handful of curry leaves
  • 5-7 slit green chillies
  • 1 cup vertically slit onion pieces


Mix in ingredients for marination and add in fish piece.  Refrigerate for four to five hours

After scheduled time, one could shallow fry or deep fry fish pieces, keep aside.

In a kadaai, heat oil and add ingredients for temper one by one

Saute the ingredients till onion becomes golden brown, then combine this with cooked fish pieces.  Serve hot with sambhar rice

 Hmmm... it was very yummy and tasty toooo!!!!!1

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