Snacks & street food · Telangana

Apollo Fish

A Hyderabad restaurant classic: crisp fried fish tossed in a tangy yogurt, garlic and curry-leaf sauce.

Prep 20 min · Cook 20 min · Total 40 min + 20 min marinade · Serves 4

Ingredients

Fried fish

• 500 g Boneless white fish (basa or murrel), in fingers
• 1 tbsp Ginger-garlic paste
• 1 tsp Red chilli powder
• 1 tbsp Lemon juice
• 1 Egg
• 3 tbsp Cornflour
• 1 tbsp Rice flour
• ¾ tsp Salt
• 2 cups Oil, for frying

Sauce

• 1 tbsp Oil
• 6 cloves Garlic, finely chopped
• 1 inch Ginger, finely chopped
• 4 Green chillies, slit
• 2 sprigs Curry leaves
• ½ cup Yogurt
• 1 tsp Red chilli powder
• 1 tsp Soy sauce
• ½ tsp Salt
• 2 tbsp Coriander leaves

Method

1. Marinate. Coat the fish with ginger-garlic paste, chilli, lemon and salt and rest 20 minutes. Add the egg and flours and mix to a light coating.
2. Fry. Deep-fry the fish in batches until golden and crisp. Drain.
3. Make the sauce. Heat the oil and fry the garlic, ginger, chillies and curry leaves until fragrant. Lower the heat, add the yogurt whisked with the chilli powder, soy and salt, and stir until it thickens.
4. Toss. Add the fish and toss on high heat until coated. Top with coriander and serve at once.

Tips

Keep the heat low when the yogurt goes in so it doesn't split.