Apollo Fish

Cooking time:
25 minutes
5 persons

Apollo fish is an absolute delight. Tender, soft and slightly sweet fish makes it a great combination of sweet and spicy when mixed with the marinade.

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 persons.


1. Skinless Fish – Medium Pieces (Preferably Boneless)

1/2 kg / 1 lb

2. Egg White Only


3. Whole Green chilies


4. Cooking oil

Enough for deep frying Fish

5. Curry Leaves

60 to 70 leaves – 6 twigs

6. Cilantro/Kothmir/Hara Dhanya

1 Small bunch / 10 twigs

7. Mint leaves/Pudina

1 Small bunch / 10 twigs

8. Ustad Banne Nawab’s Hyderabadi Apollo Fish Masala

1 packet

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1     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.

2     In a kadai (wok), heat enough oil for deep frying fish.

3     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.

4     Mix entire ingredients of pouch # 2 in 45 ml / 3 Tablespoons of water, thoroughly into a fine paste and keep aside.

5     Transfer oil left over after frying fish into a bowl leaving only 3 tablespoons in the kadai (wok), heatit, 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.

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