Apollo Fish has acquired a following in Chennai the place a vegetarian model has added to its legacy.
The Etymology of meals dishes has at all times fascinated me. From the Thatte Idli that originated in Tumkur to Chicken 65 with its Chennai origins, South India has its share of contemporary meals tales. Many of those tales may be traced again to tiny eateries and eating places. The etymology of 1 dish has continued to stay a thriller. It is a dish I’ve loved in eating places in Hyderabad and Chennai. I nonetheless keep in mind visiting the favored Hyderabad culinary hotspot Bawarchi with Zubair Ali of Hyderabad Food diaries and sampling a delicious model of Apollo fish, a dish that Hyderabad claims as its very personal. This easy but scrumptious model of batter fried fish is likely one of the metropolis’s ‘go to’ starters and cocktail snacks.
In Hyderabad, this dish is nearly as commonplace as a biryani, Apollo fish is on quite a few restaurant menus within the metropolis, Paradise – fashionable for its Hyderabadi biryani, does an amazing model too. Most eating places use murrel fish for this dish. But ask any native meals knowledgeable like Zubair in regards to the Apollo within the dish and so they wrestle to offer a conclusive principle in regards to the origins of its identify. It’s not simply Hyderabad, the dish has acquired a following in Chennai the place a vegetarian model of this dish has added to its legacy.
(Also Read: 10 Of The Best Chennai Restaurants Now Open For Home Delivery)
Prem’s Grama Bhojanam, a Chennai restaurant that’s greatest recognized for its conventional and wholesome millet-based dishes, is likely one of the first vegetarian eating places to introduce this dish to town. NS Krishnamoorthi, who runs this restaurant, believes that its two steps within the recipe that set this dish aside. He provides ajwain and curd that give this dish its distinct flavour. This is his straightforward recipe which you could attempt at residence.
Apollo Paneer Recipe
Recipe courtesy – Prem’s Grama Bhojanam, Chennai
Ingredients:
-Paneer: 250 gm
-Ginger garlic paste: 1-2 teaspoons
-Chopped garlic: a number of pods
-Curry leaves: a number of sprigs
-Ginger juliennes: for garnish
-Turmeric: a pinch
-Ajwain: half teaspoon
-Curd: a small cup
-Salt: to style
-Green chillies (slit) 2-3
-Ginger (finely chopped) small amount
Method:
1. Cut the paneer into squares and marinate in ginger garlic turmeric and salt paste for 15 minutes.
2. Fry the marinated paneer in oil and hold individually.
3. Heat a tawa, add oil and slit inexperienced chillies, then add finely chopped ginger and turmeric. Add curry leaves after which add fried paneer Now add the fried paneer.
4. Add a small cup of curd and add the ajwain and the chopped garlic.
5. Allow it to boil and the curd to dry.
6. Sprinkle salt, if wanted.
7. Garnish with ginger juliennes (elective).
(Also Read: Finest South Indian Restaurants In Chennai You Must Try)
Hyderabad-Style Apollo Fish
Recipe courtesy – Bawarchi, Hyderabad
If you’d choose the unique model, you’ll be able to attempt the quintessential Hyderabad Apollo fish at residence.
Ingredients:
-Fish (Murrel or boneless fish) filet: 500 gm (lower into strips or small items)
-Oil: for deep frying
-Corn flour: 2 tablespoons
-Plain flour: 1 tablespoon
For Seasoning:
-Cooking oil: 1 tablespoon
-Curry leaves: 1 sprig
-Ginger (chopped): 1 half tablespoon
-Garlic: 1 half tablespoon
-Green chillies: 2
-Onions (chopped): 2
For Marination:
-Red chili powder: 1 teaspoon
-Ginger garlic paste: 1 teaspoon
-Turmeric: 1/Four teaspoon
-Salt: to style
-Juice of 1 lemon
-1 Egg white
Method:
1. Cut the fish to desired measurement items or to strips and wash and drain.
2. Pour the lemon juice and salt over the fish and put aside for five minutes.
3. Marinate with components (below margination components) and put aside for 30 minutes.
4. Heat oil for deep frying.
5. Sprinkle corn and plain flours and blend nicely.
6. When the oil is sizzling sufficient, cut back the warmth to medium, deep fry the items till finished. Set apart on an absorbent tissue.
7. Heat 1tablespoon oil in one other pan, fry curry leaves until crisp, add ginger garlic & inexperienced chillies and fry until you get aroma.
8. Add chopped onions and fry until evenly brown.
9. Add the fried fish and sauté on excessive for Three minutes.
10. Serve sizzling.
About Ashwin RajagopalanI’ve found cultures, locations and felt at residence in a number of the world’s most distant corners due to the assorted meals I’ve tried which were ready with ardour. Sometimes they’re conventional recipes and at most occasions they have been audacious reinterpretations by artistic cooks. I won’t cook dinner typically however after I do, I think about I’m in a cookery present set – matching measuring bowls, et all!
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