Andhra · Main · Contains fish
Botcha pulusu
Andhra fish in tamarind gravy
- Energy
- 257 kcal
- Protein
- 26.2 g
- Fibre
- 4.1 g
- Time
- 40 min
Per serving, 229 g.1 Good for lunch or dinner.
One serving gives you
- 89%of the day’s vitamin B12
- 24%of the day’s vitamin D
- 20%of the day’s folate
- 11%of the day’s iron
Nutrition facts
One serving, 229 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy257 kcal15%
Carbohydrates
- CarbohydrateNot in the source data
- Fibre4.1 g16%
- Soluble fibre0.87 g
Fats
- Fat10.5 g21%
- Saturated fat limit3.55 g18% of limit
- Monounsaturated fat5.45 g
- Polyunsaturated fat3.12 g26%
- Omega-62.25 g29%
- Omega-3Not in the source data
- EPA + DHA493 mg
- Cholesterol limit87 mg
Protein and amino acids
- Protein26.2 g52%
- Histidine1,309 mg218%
- Isoleucine1,048 mg87%
- Leucine1,929 mg82%
- Lysine2,044 mg114%
- Methionine + cystine5,096 mg566%
- Phenylalanine + tyrosine2,165 mg144%
- Threonine921 mg102%
- Tryptophan201 mg84%
- Valine1,335 mg86%
Vitamins
- Vitamin A43.9 µg5%
- Vitamin B10.09 mg6%
- Vitamin B20.09 mg5%
- Vitamin B33.5 mg32%
- Vitamin B51.58 mg32%
- Vitamin B60.24 mg12%
- BiotinNot in the source data
- Folate43.2 µg20%
- Vitamin B121.96 µg89%
- Vitamin CNot in the source data
- Vitamin D3.65 µg24%
- Vitamin E4.39 mg59%
- Vitamin K19.5 µg35%
Minerals
- Calcium101 mg10%
- ChromiumNot in the source data
- Copper0.24 mg14%
- IodineNot in the source data
- Iron3.3 mg11%
- Magnesium65.4 mg18%
- Manganese0.39 mg10%
- MolybdenumNot in the source data
- Phosphorus248 mg25%
- Potassium637 mg18%
- Selenium28.3 µg71%
- Sodium limit359 mg18% of limit
- Zinc1.15 mg9%
Ingredients
Weighed raw, for one serving. Telugu name after each.
14 ingredients
- Catla botchu135 g
- Groundnut oil palli nune6.5 g
- Onion, big ullipaya40 g
- Tomato, ripe, local30 g
- Tamarind, pulp chintapandu10 g
- Chillies, red endu mirapakaya2.4 g
- Coriander seeds dhaniyalu1.5 g
- Turmeric powder pasupu0.3 g
- Fenugreek seeds menthulu0.3 g
- Mustard seeds aavalu0.8 g
- Cumin seeds jeelakarra0.5 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Iodized salt (table salt) uppu0.8 g
Method
About 40 minutes.
- 1
Clean 135 g catla fish into bone-free pieces; rub with turmeric and salt. Soak tamarind and strain.
- 2
Heat 6.5 g groundnut oil and add mustard seeds, cumin seeds, broken dry red chilli, curry leaves and a pinch of asafoetida; add the fenugreek seeds, onion and tomato; cook until soft.
- 3
Add chilli powder, ground coriander and the tamarind water; boil 10 minutes. Slide in the fish and simmer without stirring until it flakes and reaches 63 °C.