Name: Apollo Fish
Prep time: 20 min
Cook time: 20 min
Total time: 60 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 267 g Boneless Fish Fillets, Murrel or Basa, cut into 2-inch long strips; 1 tbsp Ginger-Garlic Paste, divided for marinade and sauce; ⅔ tsp Red Chilli Powder, for marinade; ⅛ tsp Ground Turmeric; ⅔ Egg; 2 tbsp Corn Flour, for coating; ⅓ cup Indian-Style Yogurt, thick, whisked smooth (for the sauce); ⅔ tsp Kashmiri Chili Powder, for the sauce color; 13 Curry Leaves, generous amount needed; 2⅔ Green Chili Pepper, slit lengthwise; ⅔ tbsp Garlic, finely minced, for the sauce; ⅔ tsp Soy Sauce, optional, for depth; ⅔ tsp Salt, divided; as needed Cooking Oil, for deep frying; ⅔ tbsp Lemon Juice

1 hrtotal

40 min hands-on20 min hands-off

Prep 20 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: High

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Method

Marinate the fish: in a bowl, combine the fish strips with some of the ginger-garlic paste, red chilli powder, turmeric, salt and the egg white. Fold it through gently so the fish does not break up.
Add the cornflour. Toss until a thick, sticky coating covers every strip evenly. Leave it to rest for 10 minutes.
10 min
Heat frying oil to medium-high in a heavy kadhai. Lower the coated fish strips in one at a time so they do not stick together. Deep-fry for 4-5 minutes until the outside is crisp and golden. Lift onto absorbent paper.
4–5 min
Base Emulsion Synthesis: In a secondary container, vigorously whisk the thick curd with Kashmiri chilli powder and a baseline pinch of salt until a flawlessly smooth, crimson emulsion is achieved.
Make the glaze: heat a measured amount of oil in a wide wok over medium-high heat. Flash-fry the minced garlic, slit green chillies and a generous handful of fresh curry leaves. Toss quickly for about 15 seconds until the leaves blister and the aroma comes through.
15 sec
Add the remaining ginger-garlic paste to the wok. Sauté for 30 seconds to cook off the raw edge.
30 sec
Turn the heat right down. Pour the spiced yogurt into the wok. Keep stirring continuously; if you stop, the yogurt will curdle.
Incorporate the soy sauce. Sustain a low-heat reduction for 2 minutes until the sauce condenses into a highly viscous, intensely dark red, sticky glaze, visibly weeping marginal lipids at its perimeter.
2 min
Turn off the heat. Add the crisp fried fish strips to the wok straight away.
Toss quickly and firmly so the hot, wet glaze coats every strip. Squeeze over the lemon juice. Serve immediately.

How to tell it's done

A tangy, well-spiced, slightly sticky red coating over a firm crust, giving way to fish that is white, soft and juicy inside.

Getting it right

Tip

Chef's Tip: The architectural triumph of Apollo Fish hinges entirely on the yogurt reduction. Dropping the heat prior to dairy integration prevents splitting, and tossing the fried protein off the heat guarantees the crust retains its shattering acoustic crunch despite the heavy, wet sauce.

What to serve it with

An apex predator of the Hyderabadi appetizer canon. Plate majestically and consume instantaneously, relying on the extreme heat and spice to dominate the palate.

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Ingredients