Andhra · Main · Contains fish
Chanduva pulusu
Andhra fish in tamarind gravy
- Energy
- 296 kcal
- Protein
- 27.6 g
- Fibre
- 4.1 g
- Time
- 40 min
Per serving, 229 g.1 Good for lunch or dinner.
One serving gives you
- 76%of the day’s vitamin B12
- 50%of the day’s vitamin D
- 20%of the day’s folate
- 10%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
- Energy296 kcal17%
Carbohydrates
- CarbohydrateNot in the source data
- Fibre4.1 g16%
- Soluble fibre0.87 g
Fats
- Fat14.1 g29%
- Saturated fat limit4.31 g22% of limit
- Monounsaturated fat5.09 g
- Polyunsaturated fat3.59 g30%
- Omega-62.03 g26%
- Omega-30.05 g5%
- EPA + DHA1,092 mg
- Cholesterol limit65 mg
Protein and amino acids
- Protein27.6 g55%
- Histidine1,156 mg193%
- Isoleucine1,282 mg107%
- Leucine2,176 mg93%
- Lysine1,494 mg83%
- Methionine + cystine1,050 mg117%
- Phenylalanine + tyrosine3,051 mg203%
- Threonine1,371 mg152%
- Tryptophan307 mg128%
- Valine1,600 mg103%
Vitamins
- Vitamin A81.5 µg10%
- Vitamin B10.15 mg11%
- Vitamin B20.07 mg4%
- Vitamin B34.02 mg37%
- Vitamin B51.24 mg25%
- Vitamin B60.19 mg10%
- BiotinNot in the source data
- Folate44.8 µg20%
- Vitamin B121.67 µg76%
- Vitamin CNot in the source data
- Vitamin D7.53 µg50%
- Vitamin E2.03 mg27%
- Vitamin K156 µg284%
Minerals
- Calcium73.6 mg7%
- ChromiumNot in the source data
- Copper0.25 mg14%
- IodineNot in the source data
- Iron2.91 mg10%
- Magnesium68.2 mg18%
- Manganese0.38 mg9%
- MolybdenumNot in the source data
- Phosphorus262 mg26%
- Potassium630 mg18%
- Selenium69.6 µg174%
- Sodium limit394 mg20% of limit
- Zinc0.96 mg7%
Ingredients
Weighed raw, for one serving. Telugu name after each.
14 ingredients
- Pomfret, black nalla chanduva135 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 black pomfret 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.