Apollo Fish Hyderabadi Style

🥗 Ingredients (for 3 people)

For marination:

• Boneless fish – 300 g

• Corn flour – 2 tbsp

• Rice flour – 1 tbsp

• Egg – 1 (optional for crispiness)

• Ginger-garlic paste – 1 tsp

• Red chili powder – 1 tsp

• Turmeric – ¼ tsp

• Black pepper – ¼ tsp

• Salt – to taste

• Lemon juice – 1 tsp

For frying:

• Oil – for deep frying

For sauce (tossing):

• Oil – 1 tbsp

• Garlic – 1 tbsp, finely chopped

• Green chilies – 3–4, slit lengthwise

• Curry leaves – 8–10 (essential for Hyderabadi flavor)

• Soy sauce – 1 tsp

• Red chili sauce – 1 tbsp

• Tomato ketchup – 1 tbsp

• Vinegar – ½ tsp

• Salt – pinch (sauces already contain salt)

• Black pepper – ¼ tsp

• Coriander leaves – 1 tbsp, chopped

• Green onion – 1 tbsp, chopped (optional)

🥘 Step-by-Step Method

Marinate

1. Mix fish pieces with all marination ingredients.

2. Rest for 15–20 minutes.

Deep fry

1. Heat oil in a pan or kadhai.

2. Fry pieces on medium flame till golden and crisp.

3. Remove on tissue paper; keep aside.

Prepare the sauce

1. In a separate pan, heat 1 tbsp oil.

2. Add chopped garlic, green chilies, and curry leaves. Sauté till fragrant.

3. Add soy sauce, red chili sauce, tomato ketchup, vinegar, salt, and pepper.

4. Mix well; cook for 1–2 minutes on low flame.

Toss & coat

1. Add the fried fish pieces into the sauce.

2. Toss quickly on high flame for 2–3 minutes till coated well.

3. Sprinkle chopped coriander and green onions.

4. Squeeze a little lemon juice for a tangy finish.

🍽️ Serving Suggestions

• Serve hot as a starter or side dish with drinks or biryani.

• Pairs beautifully with fried rice or noodles.

🌟 Tips for Perfect Apollo Fish

• For authentic Hyderabadi flavor, never skip curry leaves.

• Double fry for extra crisp texture.