Pan-Indian · Main · Contains fish
Mathi curry
Sardine curry
- Energy
- 274 kcal
- Protein
- 22.3 g
- Fibre
- 3.23 g
- Time
- 35 min
Per serving, 212 g.1 Good for lunch or dinner.
One serving gives you
- 677%of the day’s vitamin B12
- 27%of the day’s vitamin D
- 20%of the day’s folate
- 10%of the day’s zinc
Nutrition facts
One serving, 212 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy274 kcal15%
Carbohydrates
- CarbohydrateNot in the source data
- Fibre3.23 g13%
- Soluble fibre0.72 g
Fats
- Fat16.7 g34%
- Saturated fat limit2.54 g13% of limit
- Monounsaturated fat3.84 g
- Polyunsaturated fat2.57 g
- Omega-61.69 g21%
- Omega-30.04 g4%
- EPA + DHA706 mg
- Cholesterol limit56.5 mg
Protein and amino acids
- Protein22.3 g44%
- Histidine921 mg154%
- Isoleucine1,026 mg86%
- Leucine1,767 mg76%
- Lysine1,391 mg129%
- Methionine + cystine1,034 mg172%
- Phenylalanine + tyrosine2,043 mg243%
- Threonine1,145 mg273%
- Tryptophan341 mg162%
- Valine1,134 mg145%
Vitamins
- Vitamin A71.5 µg9%
- Vitamin B10.06 mg5%
- Vitamin B20.11 mg6%
- Vitamin B31.52 mg14%
- Vitamin B51.16 mg23%
- Vitamin B60.25 mg13%
- BiotinNot in the source data
- Folate44.9 µg20%
- Vitamin B1214.9 µg677%
- Vitamin CNot in the source data
- Vitamin D4.04 µg27%
- Vitamin E1.49 mg20%
- Vitamin K24.6 µg45%
Minerals
- Calcium82.2 mg8%
- ChromiumNot in the source data
- Copper0.21 mg12%
- IodineNot in the source data
- Iron2.24 mg8%
- Magnesium55.9 mg15%
- Manganese0.41 mg10%
- MolybdenumNot in the source data
- Phosphorus260 mg26%
- Potassium523 mg15%
- Selenium58.6 µg147%
- Sodium limit363 mg18% of limit
- Zinc1.37 mg10%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Sardine kavallu115 g
- Groundnut oil palli nune5.5 g
- Onion, big ullipaya35 g
- Tomato, ripe, local40 g
- Ginger, fresh allam3 g
- Garlic, big clove vellulli3 g
- Chillies, red endu mirapakaya1.2 g
- Coriander seeds dhaniyalu1.2 g
- Turmeric powder pasupu0.3 g
- Coriander leaves kothimeera3 g
- Mustard seeds aavalu0.5 g
- Tamarind, pulp chintapandu3 g
- Iodized salt (table salt) uppu0.8 g
Method
About 35 minutes.
- 1
Clean 115 g sardine, cut into pieces and rub with salt and turmeric.
- 2
Heat 5.5 g groundnut oil; add the cumin, then the chopped onion and cook until golden. Add ginger, garlic, the tomato, turmeric, chilli powder, ground coriander and salt; cook until the oil separates.
- 3
Add tamarind water to make a light gravy; slide in the fish and simmer 10 minutes until it flakes and reaches 63 °C.