I am sure Hyderabadi’s out there are known to the Fish Appolo or Appolo Fish that we enjoy back home in every wedding dinner and most of the restaurants. Quite strange, there is no recipe for this deliciously spiced fish entrée on the internet! I just couldn’t find one!!
So I thought I will give it a try myself. Tried to work some what like on a chicken 65 recipe, but I did not want a Fish 65 (if there is something like it!).
Well, after a couple of tries, I think this recipe is some what like Appolo fish… But I still miss the original one here and make it a point to enjoy that whenever I am in Hyderabad.
So here’s the recipe. Enjoy!
Cuisine: Indo-Chinese | Cooking time: 30 mins | Serving: 2-4 people
For the marinade:
Salmon fillets – 500 g (cubed)
Ginger garlic paste – 1 tbsp
Red chilli powder – 2 tsp
Turmeric powder – 1/2 tsp
Salt to taste
Corn starch – 5 tbsp
Egg – 1 (whisked)
For the sauce:
Green chillies – 5 (slit)
Curry leaves – 20 leaves
Cumin powder – 1/2 tsp
Yoghurt – 4 tbsp (whisked)
Chilli sauce – 1 tbsp
Tomato sauce – 2 tbsp
Soy Sauce – 1 tbsp
Vinegar – 1 tsp
Salt to taste (if required)
Wash and pat dry the fillets. Cube them into bite sized pieces.
Marinate with ginger garlic paste, red chilli powder, turmeric powder and salt for about an hour.
Dissolve the corn starch into some cold water and pour into the marinade along with a whisked egg. Mix well, making sure the fish does not break.
Heat oil in a deep fryer and fry the fish. Remove on a kitchen paper.
Take some oil from the fryer and into a shallow wok and toss in green chillies and curry leaves. Fry for a minute and add in the whisked yoghurt, salt and cumin powder. Once the yoghurt starts to simmer, toss the fried fish pieces into the pan.
Add soy sauce, tomato sauce and chilli sauce. Adjust salt if needed. Mix well taking care not to break or crush the fish. Turn the heat off when fish is completely coated in sauces.
Serve with Veggie fried rice.