Photo: Cala
Estimated Nutrition (whole recipe, rough)
1188
Calories
65g
Protein
16g
Fat
192g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Shrimp | 100g cooked | 99 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery | 1 stalk (40g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup onions, diced small
- 1 cup celery, diced small
- 1/4 cup green pepper, diced small
- 3 tablespoons fat
- 1/2 cup flour
- 1 cup eggplant, diced small
- 1/4 cup apples, peeled and diced small
- 2 teaspoon curry powder
- 4 cups seafood,(scallops, shrimp, crabmeat, etc.), diced small
- 4 cups fish stock
- 1/4 cup rice, cooked
- 4 claws
- =
Directions
1
Saute onions, celery and green peppers for 15 minutes. Add flour and curry powder and mix well.
2
Cook over low heat for 5 minutes. Do not brown. Let cool.
3
Add hot fish stock, stirring until smooth. Bring to a boil.
4
Add eggplant and apples. Simmer until vegetables are tender.
5
Add rice, seafood and cream. Simmer for a few minutes.
6
Serve in soup plate and garnish with claw.
Recipe sourced from
fandom