Andhra · Main · Contains fish
Botcha vepudu
Pan-fried spiced fish
- Energy
- 199 kcal
- Protein
- 24.9 g
- Fibre
- 1.08 g
- Time
- 35 min
Per serving, 157 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
- 13%of the day’s folate
- 50%of the day’s protein
Nutrition facts
One serving, 157 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy199 kcal11%
Carbohydrates
- CarbohydrateNot in the source data
- Fibre1.08 g4%
- Soluble fibreNot in the source data
Fats
- Fat9.59 g20%
- Saturated fat limit3.47 g18% of limit
- Monounsaturated fat5.04 g
- Polyunsaturated fat2.88 g24%
- Omega-62.05 g26%
- Omega-3Not in the source data
- EPA + DHA493 mg
- Cholesterol limit87 mg
Protein and amino acids
- Protein24.9 g50%
- Histidine1,278 mg213%
- Isoleucine1,004 mg84%
- Leucine1,858 mg79%
- Lysine1,985 mg110%
- Methionine + cystine5,067 mg563%
- Phenylalanine + tyrosine2,075 mg138%
- Threonine881 mg98%
- Tryptophan186 mg78%
- Valine1,280 mg82%
Vitamins
- Vitamin A20.6 µg2%
- Vitamin B10.03 mg2%
- Vitamin B20.07 mg3%
- Vitamin B32.98 mg27%
- Vitamin B51.44 mg29%
- Vitamin B60.18 mg10%
- BiotinNot in the source data
- Folate29.6 µg13%
- Vitamin B121.96 µg89%
- Vitamin CNot in the source data
- Vitamin D3.65 µg24%
- Vitamin E4.25 mg57%
- Vitamin K9.56 µg17%
Minerals
- Calcium58.2 mg6%
- ChromiumNot in the source data
- Copper0.1 mg6%
- IodineNot in the source data
- Iron1.66 mg6%
- Magnesium36.9 mg10%
- Manganese0.23 mg6%
- MolybdenumNot in the source data
- Phosphorus209 mg21%
- Potassium407 mg12%
- Selenium27.1 µg68%
- Sodium limit351 mg18% of limit
- Zinc0.83 mg6%
Ingredients
Weighed raw, for one serving. Telugu name after each.
9 ingredients
- Catla botchu135 g
- Groundnut oil palli nune6.5 g
- Ginger, fresh allam3 g
- Garlic, big clove vellulli4 g
- Chillies, red endu mirapakaya1.5 g
- Turmeric powder pasupu0.3 g
- Lemon, juice nimmarasam5 g
- Curry leaves karivepaku1 g
- Iodized salt (table salt) uppu0.8 g
Method
About 35 minutes.
- 1
Rub 135 g catla fish with ginger-garlic paste, chilli powder, turmeric, lemon juice and salt; rest 20 minutes.
- 2
Shallow-fry in 6.5 g groundnut oil with curry leaves on medium heat, 4–5 minutes a side, until it flakes and reaches 63 °C.