Andhra · Main · Contains fish
Kavala vepudu
Pan-fried spiced fish
- Energy
- 277 kcal
- Protein
- 24.8 g
- Fibre
- 1.08 g
- Time
- 35 min
Per serving, 157 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
- 15%of the day’s folate
- 49%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
- Energy277 kcal16%
Carbohydrates
- CarbohydrateNot in the source data
- Fibre1.08 g4%
- Soluble fibreNot in the source data
Fats
- Fat18.8 g38%
- Saturated fat limit2.91 g15% of limit
- Monounsaturated fat4.22 g
- Polyunsaturated fat2.82 g24%
- Omega-61.82 g23%
- Omega-30.01 g2%
- EPA + DHA829 mg
- Cholesterol limit66.3 mg
Protein and amino acids
- Protein24.8 g49%
- Histidine1,053 mg176%
- Isoleucine1,164 mg97%
- Leucine2,010 mg86%
- Lysine1,580 mg88%
- Methionine + cystine1,186 mg132%
- Phenylalanine + tyrosine2,308 mg154%
- Threonine1,305 mg145%
- Tryptophan386 mg161%
- Valine1,278 mg82%
Vitamins
- Vitamin A45.5 µg5%
- Vitamin B10.03 mg2%
- Vitamin B20.11 mg6%
- Vitamin B31.32 mg12%
- Vitamin B51.13 mg23%
- Vitamin B60.21 mg11%
- BiotinNot in the source data
- Folate33.7 µg15%
- Vitamin B1217.5 µg795%
- Vitamin CNot in the source data
- Vitamin D4.74 µg32%
- Vitamin E1.59 mg21%
- Vitamin K11.6 µg21%
Minerals
- Calcium68.2 mg7%
- ChromiumNot in the source data
- Copper0.13 mg7%
- IodineNot in the source data
- Iron1.55 mg5%
- Magnesium42.2 mg11%
- Manganese0.22 mg5%
- MolybdenumNot in the source data
- Phosphorus270 mg27%
- Potassium390 mg11%
- Selenium68.3 µg171%
- Sodium limit363 mg18% of limit
- Zinc1.3 mg10%
Ingredients
Weighed raw, for one serving. Telugu name after each.
9 ingredients
- Sardine kavallu135 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 sardine 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.