Apollo Fish Masala - Ustad Banne Nawab'sBy: Ustad Banne Nawab's
Ref: MCM202
Spice Mix for Hyderabadi Apollo Fish
Convenience has never tasted so... Good!
Net weight 65g
Free from:
• Artificial Preservatives
• Colours
• MSG
Hyderabadi Apollo Fish:
Important:No need to add Salt, Garlic, Ginger, Red Chilli or anything else apart from the ingredients given below. Increase all quantities proportionally for serving more than 5 people. Follow instructions below for best results.
Ingredients: (Serves 5)
Fish, skinless and preferably boneless, cut into medium pieces - ½ kg
Egg white only - 1
Green Chillies - 15 whole
Cooking oil - enough for deep frying
Curry Leaves - 60 to 70 leaves / 6 twigs
Cilantro Leaves (Coriander Leaves) - 1 small bunch / 10 twigs
Mint Leaves / Pudina - 1 small bunch / 10 twigs
Ustad Banne Nawab's Hyderabadi Apollo Fish Masala - one packet.
Method:
• In a bowl mix the Fish thoroughly with only 1 tablespoon / 15ml of Water, the contents of the masala pouch No. 1 and one Egg White only without the Yolk. Marinate for one hour.
• In a Kadhai (Wok), heat enough Oil to deep fry the Fish.
• Put the Fish pieces one by one into the heated Oil and on a medium flame, deep fry until the Fish becomes golden brown. Remove and allow the pieces to cool down.
• Mix thoroughly all the ingredients in pouch No. 2 in 45ml / 3 tablespoons of Water into a fine paste and put to one side.
• Transfer the Oil left over from frying the Fish to a bowl leaving only 3 tablespoons / 60ml in the Kadai (Wok). Heat it, add Green Chillies and fry for 2 to 3 minutes. Add the Curry Leaves and let them splutter for approximately a minute. Then add all the fried Fish, the masala paste in pouch No. 2, Cilantro and Mint leaves / Pudina and mix thoroughly. Stir fry for about 3 to 4 minutes. Serve hot.
Ingredients:
Corn Flour, Salt, Garlic, Red Chilli, Ginger, Coriander, Cumin, Mustard, Turmeric, Black Cumin, Green Cardamom, Cinnamon, Cloves.
Vegetarian, Halal.
Product of India.
Clearance: Was £1.30 now: £0.65
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