Andhra · Main · Contains fish
Kanagarthala pulusu
Andhra fish in tamarind gravy
- Energy
- 267 kcal
- Protein
- 31.1 g
- Fibre
- 4.1 g
- Time
- 40 min
Per serving, 229 g.1 Good for lunch or dinner.
One serving gives you
- 256%of the day’s vitamin B12
- 13%of the day’s folate
- 13%of the day’s iron
- 12%of the day’s vitamin D
Nutrition facts
One serving, 229 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy267 kcal15%
Carbohydrates
- CarbohydrateNot in the source data
- Fibre4.1 g16%
- Soluble fibre0.87 g
Fats
- Fat9.68 g20%
- Saturated fat limit2.11 g11% of limit
- Monounsaturated fat4.07 g
- Polyunsaturated fat2.66 g23%
- Omega-62 g25%
- Omega-30.05 g5%
- EPA + DHA448 mg
- Cholesterol limit62.7 mg
Protein and amino acids
- Protein31.1 g62%
- Histidine1,097 mg183%
- Isoleucine1,412 mg118%
- Leucine2,402 mg103%
- Lysine1,940 mg108%
- Methionine + cystine1,275 mg142%
- Phenylalanine + tyrosine2,996 mg200%
- Threonine1,722 mg191%
- Tryptophan312 mg130%
- Valine1,669 mg107%
Vitamins
- Vitamin A56 µg7%
- Vitamin B10.16 mg11%
- Vitamin B20.18 mg10%
- Vitamin B34.09 mg37%
- Vitamin B52.05 mg41%
- Vitamin B60.22 mg11%
- BiotinNot in the source data
- Folate28.5 µg13%
- Vitamin B125.64 µg256%
- Vitamin CNot in the source data
- Vitamin D1.85 µg12%
- Vitamin E2.17 mg29%
- Vitamin K25.1 µg46%
Minerals
- Calcium87.8 mg9%
- ChromiumNot in the source data
- Copper0.3 mg18%
- IodineNot in the source data
- Iron3.64 mg13%
- Magnesium78.2 mg21%
- Manganese0.38 mg9%
- MolybdenumNot in the source data
- Phosphorus301 mg30%
- Potassium645 mg18%
- Selenium88.2 µg221%
- Sodium limit409 mg20% of limit
- Zinc1.14 mg9%
Ingredients
Weighed raw, for one serving. Telugu name after each.
14 ingredients
- Mackerel kanagurtha135 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 indian mackerel 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.