Apollo fish is similar to chicken 65 which is a famous recipe. This recipe can also be called as Fish 65. In Hyderabad, it is known as Apollo Fish.
The original recipe uses curd in temper to give the fish tangy flavour. But we usually don’t eat curd and fish together. I heard that by eating both together, there is a possibility of getting white patches on the skin 😟. I don’t know whether it is true or not. So we never took the risk of eating curd and fish together. I use lemon juice or vinegar mixed in water instead of curd.
The recipe requires the fish to be deep fried but I have pan fried the fish. I opted for an healthy alternative which also tasted yum!
500 grams boneless fish
1 teaspoon garam masala
1 teaspoon coriander powder
1 tablespoon plain flour (maida)
2 tablespoon cornflour
3-4 tablespoons oil for pan frying
2 teaspoons chilli powder
1/2 teaspoon pepper powder
1/2 teaspoon turmeric powder
2 teaspoons ginger-garlic paste
Salt to taste
1 tablespoon oil
8 medium garlic cloves
4 green chillies
2 sprigs curry leaves
1/2 teaspoon chilli powder
1/2 teaspoon coriander powder
1/2 tablespoon chopped coriander leaves
2 teaspoons lemon juice/vinegar
2 tablespoons water
1/4 teaspoon salt
Pinch red food color (optional)
1. Clean the fish and cut it into small bite size pieces.
2. Marinate the fish with the ingredients listed under marination for 1 hour.
3. After 1 hour, add maida, cornflour, garam masala, coriander powder, egg and mix well.
4. Heat 2 tablespoons oil in a pan (for shallow frying), add few fish pieces and fry on high for 2 minutes, turn the pieces carefully and fry for another 2 minutes.
5. Now lower the flame to medium low. Place a lid and cook the fish. After the fish is almost cooked, increase the flame to high and fry till the fish becomes crispy on both sides.
6. Repeat with other fish pieces. Add some oil in between and shallow fry them. Remove and keep them aside.
7. Heat 1 tablespoon oil in a kadai, add finely chopped garlic and saute for few seconds. Add sliced green chillies, curry leaves and fry for 30 seconds.
8. Mix 2 teaspoons lemon juice/vinegar in 2 tablespoons water and add this to the kadai. Add chilli powder, salt, coriander powder, red food color, chopped coriander leaves and fried fish.
9. Toss the fish pieces till the fish absorbs all the vinegar mix and the liquid dries up.
10. Serve hot!