Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
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 lb. medium shrimp (raw)
- 8 4-oz. sea bass or snapper pieces
- 11/2 tsp. salt
- 3 tbls. olive oil
- 1 1/2 cups onion (chop finely)
- 2 green peppers (chop finely)
- 2 tomatoes (chop finely)
- 1 tbls. coriander
- 1 tsp. hot red pepper
- 1/2 cup coconut milk
Directions
Shell and devein shrimp. Saute onions and green peppers for 5 minutes over moderate heat. Add tomatoes, stir often and cook until most liquid is gone. Remove from heat and add coriander, red pepper and 1 tsp. salt.
In a large cooking casserole or Dutch oven, place a layer of 1/2 of the fish, next a layer of shrimp, then a layer of coated vegetables above and repeat layers again. Last, pour in coconut milk and simmer 5 minutes at moderate heat. Reduce heat to low and partly cover.
Simmer 12 to 15 minutes. Delicious served with rice or mashed potatoes.
Category:South African Recipes
Category:South African Meat Dishes