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.
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.
