Apollo Fish has acquired a following in Chennai the place a vegetarian model has added to its legacy.
The Etymology of meals dishes has all the time fascinated me. From the Thatte Idli that originated in Tumkur to Hen 65 with its Chennai origins, South India has its share of recent meals tales. Many of those tales will be traced again to tiny eateries and eating places. The etymology of 1 dish has continued to stay a thriller. It’s 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 Meals diaries and sampling a delicious model of Apollo fish, a dish that Hyderabad claims as its very personal. This straightforward but scrumptious model of batter fried fish is among 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 – widespread for its Hyderabadi biryani, does an amazing model too. Most eating places use murrel fish for this dish. However ask any native meals skilled like Zubair in regards to the Apollo within the dish and so they battle to offer a conclusive concept in regards to the origins of its identify. It is not simply Hyderabad, the dish has acquired a following in Chennai the place a vegetarian model of this dish has added to its legacy.
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Prem’s Grama Bhojanam, a Chennai restaurant that’s finest identified for its conventional and wholesome millet-based dishes, is among the first vegetarian eating places to introduce this dish to the 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. That is his straightforward recipe that you would be able to strive at residence.
Apollo Paneer Recipe
Recipe courtesy – Prem’s Grama Bhojanam, Chennai
Substances:
-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: 1/2 teaspoon
-Curd: a small cup
-Salt: to style
-Inexperienced chillies (slit) 2-Three
-Ginger (finely chopped) small amount
Methodology:
1. Lower 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.
Three. Warmth 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.
four. Add a small cup of curd and add the ajwain and the chopped garlic.
5. Enable it to boil and the curd to dry.
6. Sprinkle salt, if wanted.
7. Garnish with ginger juliennes (elective).
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Hyderabad-Model Apollo Fish
Recipe courtesy – Bawarchi, Hyderabad
Should you’d desire the unique model, you possibly can strive the quintessential Hyderabad Apollo fish at residence.
Substances:
-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 1/2 tablespoon
-Garlic: 1 1/2 tablespoon
-Inexperienced chillies: 2
-Onions (chopped): 2
For Marination:
-Purple chili powder: 1 teaspoon
-Ginger garlic paste: 1 teaspoon
-Turmeric: 1/four teaspoon
-Salt: to style
-Juice of 1 lemon
-1 Egg white
Methodology:
1. Lower 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.
Three. Marinate with elements (below margination elements) and put aside for 30 minutes.
four. Warmth oil for deep frying.
5. Sprinkle corn and plain flours and blend nicely.
6. When the oil is scorching sufficient, scale back the warmth to medium, deep fry the items till executed. Put aside on an absorbent tissue.
7. Warmth 1tablespoon oil in one other pan, fry curry leaves until crisp, add ginger garlic & inexperienced chillies and fry until you get aroma.
eight. Add chopped onions and fry until frivolously brown.
9. Add the fried fish and sauté on excessive for Three minutes.
10. Serve scorching.
About Ashwin RajagopalanI’ve found cultures, locations and felt at residence in among the world’s most distant corners due to the varied meals I’ve tried which were ready with ardour. Typically they’re conventional recipes and at most instances they have been audacious reinterpretations by artistic cooks. I may not cook dinner typically however once I do, I think about I am in a cookery present set – matching measuring bowls, et all!
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