As the Indian cookbook author Archana Pidathala worked to translate and rewrite her grandmother’s collection of recipes from Andhra, in southeastern India, one of the first dishes she mastered was chepa vepudu, a simple fish fry. In Kurnool, where Pidathala grew up, her family would eat the spicy, crisp fish dish when there was a fresh catch of murrel available, also called bull's-eye snakehead, a delicious freshwater fish. But almost any fish, cut perpendicular to the spine, into small steaks, will do nicely. Marinated quickly in a simple spice paste, and shallow-fried, the fish becomes golden and crisp all over, and takes on the flavors of caramelized ginger and garlic, browned coriander seeds and red chile. Be sure to use a nonstick pan, or a well-seasoned cast-iron pan, to keep the fish from sticking or the marinade from falling off. Featured in: A Spicy, Crunchy Indian Fish Fry Just As Her Grandmother Liked It.
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Serving Size: 1 recipe (1040g) | ||
Recipe Makes: 1 | ||
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Calories: 1578 | ||
Calories from Fat: 488 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.3g | 72 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 18.2g | ||
Polyunsanturated Fat 19.9g | ||
Cholesterol 544.3mg | 167 % | |
Sodium 4681.2mg | 161 % | |
Potassium 3121.9mg | 82 % | |
Total Carbohydrate 76.9g | 23 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 73.4g | ||
Protein 183.7g | 262 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1578
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