Description
VERY IMPORTANT: No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below. Increase all quantities proportionally for serving more than 5 persons. Follow instructions given below as it is for best results.
Ingredients Required for 5 persons .
| Skinless Fish – Medium Pieces (Preferably Boneless) | 1/2 kg / 1.1 lb |
| Egg White Only | 1 |
| Whole Green chilies | 15 |
| (For more hot/spicy preparation use 10 whole and 5 sliced Green Chillies instead of above) | |
| Cooking oil | Enough for deep frying Fish |
| Curry Leaves | 60 to 70 leaves – 6 twigs |
| Cilantro/Kothmir/Hara Dhanya | 1 Small bunch / 10 twigs |
| Mint leaves/Pudina | 1 Small bunch / 10 twigs |
| Ustad Banne Nawab’s Hyderabadi Apollo Fish Masala | 1 packet |
STEPS OF COOKING:
- In a bowl mix fish thoroughly with only One Tablespoon water, entire masala of pouch # 1 and One egg white only without the yolk and marinate for one hour.
- In a kadai (wok), heat enough oil for deep frying fish.
- Put fish pieces one by one into the heated oil and on medium flame, deep fry till fish becomes golden brown. Remove and allow pieces to cool down.
- Mix entire ingredients of pouch # 2 in 45 ml / 3 Tablespoons of water, thoroughly into a fine paste and keep aside.
- Transfer oil left over after frying fish into a bowl leaving only 3 tablespoons in the kadai (wok), heat it, add green chilies and fry for 2 to 3 minutes. Add curry leaves and let them splutter for a minute or so. Now add Cilantro/Kothmir/Hara dhanya, Mint leaves/Pudina, entire fish and masala paste of pouch # 2, mix thoroughly and stir fry for about 3 to 4 minutes. Serve hot.
