Andhra · Main · Contains fish
Kavala pulusu
Andhra fish in tamarind gravy
- Energy
- 336 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
- 795%of the day’s vitamin B12
- 32%of the day’s vitamin D
- 22%of the day’s folate
- 12%of the day’s zinc
Nutrition facts
One serving, 229 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy336 kcal19%
Carbohydrates
- CarbohydrateNot in the source data
- Fibre4.1 g16%
- Soluble fibre0.87 g
Fats
- Fat19.8 g40%
- Saturated fat limit2.99 g15% of limit
- Monounsaturated fat4.63 g
- Polyunsaturated fat3.06 g26%
- Omega-62.02 g26%
- Omega-30.05 g5%
- EPA + DHA829 mg
- Cholesterol limit66.3 mg
Protein and amino acids
- Protein26.2 g52%
- Histidine1,085 mg181%
- Isoleucine1,208 mg101%
- Leucine2,081 mg89%
- Lysine1,639 mg91%
- Methionine + cystine1,214 mg135%
- Phenylalanine + tyrosine2,399 mg160%
- Threonine1,345 mg149%
- Tryptophan401 mg167%
- Valine1,333 mg85%
Vitamins
- Vitamin A68.8 µg8%
- Vitamin B10.09 mg6%
- Vitamin B20.13 mg7%
- Vitamin B31.84 mg17%
- Vitamin B51.27 mg25%
- Vitamin B60.27 mg14%
- BiotinNot in the source data
- Folate47.4 µg22%
- Vitamin B1217.5 µg795%
- Vitamin CNot in the source data
- Vitamin D4.74 µg32%
- Vitamin E1.73 mg23%
- Vitamin K21.6 µg39%
Minerals
- Calcium111 mg11%
- ChromiumNot in the source data
- Copper0.27 mg16%
- IodineNot in the source data
- Iron3.19 mg11%
- Magnesium70.7 mg19%
- Manganese0.38 mg9%
- MolybdenumNot in the source data
- Phosphorus309 mg31%
- Potassium619 mg18%
- Selenium69.5 µg174%
- Sodium limit372 mg19% of limit
- Zinc1.62 mg12%
Ingredients
Weighed raw, for one serving. Telugu name after each.
14 ingredients
- Sardine kavallu135 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 sardine 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.