Andhra · Main · Contains fish
Chepala pulusu
Andhra fish in tamarind gravy
- Energy
- 268 kcal
- Protein
- 28.6 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
- 16%of the day’s folate
- 15%of the day’s vitamin D
- 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
- Energy268 kcal15%
Carbohydrates
- CarbohydrateNot in the source data
- Fibre4.1 g16%
- Soluble fibre0.87 g
Fats
- Fat10.8 g22%
- Saturated fat limit4.06 g21% of limit
- Monounsaturated fat7.31 g
- Polyunsaturated fat3.03 g
- Omega-62.68 g34%
- Omega-3Not in the source data
- EPA + DHA94.9 mg
- Cholesterol limit64.4 mg
Protein and amino acids
- Protein28.6 g57%
- Histidine1,312 mg219%
- Isoleucine1,153 mg96%
- Leucine1,774 mg76%
- Lysine2,221 mg206%
- Methionine + cystine5,552 mg925%
- Phenylalanine + tyrosine2,443 mg291%
- Threonine835 mg199%
- Tryptophan298 mg142%
- Valine1,515 mg194%
Vitamins
- Vitamin A43.9 µg5%
- Vitamin B10.07 mg5%
- Vitamin B20.1 mg5%
- Vitamin B33.66 mg33%
- Vitamin B51.82 mg36%
- Vitamin B60.39 mg20%
- BiotinNot in the source data
- Folate35.2 µg16%
- Vitamin B121.96 µg89%
- Vitamin CNot in the source data
- Vitamin D2.28 µg15%
- Vitamin E4.46 mg59%
- Vitamin K19.4 µg35%
Minerals
- Calcium96.6 mg10%
- ChromiumNot in the source data
- Copper0.23 mg13%
- IodineNot in the source data
- Iron3.19 mg11%
- Magnesium66.4 mg18%
- Manganese0.41 mg10%
- MolybdenumNot in the source data
- Phosphorus268 mg27%
- Potassium639 mg18%
- Selenium71.2 µg178%
- Sodium limit358 mg18% of limit
- Zinc1.28 mg10%
Ingredients
Weighed raw, for one serving. Telugu name after each.
14 ingredients
- Rohu bocha chepa135 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 rohu 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.