Hyderabad

Apollo fish

Name: Apollo fish
Total time: 40 min
Yield: 4 servings
Cuisine: Hyderabadi
Ingredients: 500 g boneless in fingers fish; 1 tbsp ginger garlic paste; 1 1/2 tsp kashmiri chilli powder; 1/2 tsp red chilli powder (indian red chili powder); 1 egg; 3 tbsp cornflour (cornstarch); 1 1/2 tbsp maida (all-purpose flour, plain flour); Salt, to taste; Cooking oil (vegetable oil), for frying, about 1/4 cup absorbed; 4 cloves chopped garlic; 3 slit green chilli; 2 sprigs curry leaves; 1/3 cup whisked curd (plain yogurt, natural yoghurt); 1 tbsp red chilli sauce; 1 tsp soy sauce; 2 tbsp coriander leaves (cilantro)

Crisp fish tossed in a tangy, curry leaf and chilli yoghurt glaze. Hyderabad's bar menu legend.

40 minTime

28 gProtein each

hotSpice

A name nobody can explain2 chapters · 1 min read

Make it your way

Grandma's wayHyderabadi Apollo fish.

The original

375kcalsame

28 gproteinsame

1 gfibresame

40minutessame

Apollo fish.

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g boneless, in fingers

Ginger garlic paste1 tbsp

Kashmiri chilli powder1½ tsp

Red chilli powder (indian red chili powder)½ tsp

Egg1

Cornflour (cornstarch)3 tbsp

Maida (all-purpose flour, plain flour)1½ tbsp

Saltto taste

Cooking oil (vegetable oil)for frying, about 1/4 cup absorbed

Garlic4 cloves, chopped

Green chilli3, slit

Curry leaves2 sprigs

Curd (plain yogurt, natural yoghurt)⅓ cup, whisked

Red chilli sauce1 tbsp

Soy sauce1 tsp

Coriander leaves (cilantro)2 tbsp

Method

5 steps

1Marinate fish with ginger garlic, chilli powders, egg, cornflour, maida and salt for 15 minutes.
2Fry in hot oil until golden and cooked through.
3In a wok with a tablespoon of oil, fry garlic, chillies and curry leaves.
4Lower heat, add curd, chilli sauce and soy; stir till it thickens.
5Toss in the fish and coriander until coated.

Serve it like this

Pile on a platter with onion rings and lemon wedges, curry leaves scattered over. Serve hot.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Hyderabad

Apollo fish

Crisp fish tossed in a tangy, curry leaf and chilli yoghurt glaze. Hyderabad's bar menu legend.

40 minTime

28 gProtein each

hotSpice

A name nobody can explain2 chapters · 1 min read

Make it your way

Grandma's wayHyderabadi Apollo fish.

The original

375kcalsame

28 gproteinsame

1 gfibresame

40minutessame

Apollo fish.

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g boneless, in fingers

Ginger garlic paste1 tbsp

Kashmiri chilli powder1½ tsp

Red chilli powder (indian red chili powder)½ tsp

Egg1

Cornflour (cornstarch)3 tbsp

Maida (all-purpose flour, plain flour)1½ tbsp

Saltto taste

Cooking oil (vegetable oil)for frying, about 1/4 cup absorbed

Garlic4 cloves, chopped

Green chilli3, slit

Curry leaves2 sprigs

Curd (plain yogurt, natural yoghurt)⅓ cup, whisked

Red chilli sauce1 tbsp

Soy sauce1 tsp

Coriander leaves (cilantro)2 tbsp

Method

5 steps

1Marinate fish with ginger garlic, chilli powders, egg, cornflour, maida and salt for 15 minutes.
2Fry in hot oil until golden and cooked through.
3In a wok with a tablespoon of oil, fry garlic, chillies and curry leaves.
4Lower heat, add curd, chilli sauce and soy; stir till it thickens.
5Toss in the fish and coriander until coated.

Serve it like this

Pile on a platter with onion rings and lemon wedges, curry leaves scattered over. Serve hot.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Apollo fish

Make it your way

Ingredients

Method

Apollo fish

Make it your way

Ingredients

Method

Make it a meal