Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Scallop | 100g cooked | 111 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | 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
- 480 ml white rice
- 960 ml water
- 60 ml peanut oil or butter
- 240 ml onions, finely chopped
- 1 tsp curry power
- 1 tsp powdered ginger
- 1 tsp salt
- 1 tsp crushed red pepper flakes
- 1 tbsp tomatoes cut in small wedges
- 908 g crab meat or other seafood such as scallops
- optional: empty scallop shells for serving
Directions
In a saucepan, wash and rinse the rice.
Add the water, cover and bring to a boil.
Reduce heat and let simmer for 15 to 20 minutes.
Meanwhile, heat the oil or butter in a deep, heavy saucepan.
Add the onions, curry, ginger, salt and red pepper flakes, and sauté until the onions are lightly browned.
Add the tomatoes and simmer until soft.
Add the crabmeat or other seafood and sauté for 10 minutes.
Serve over the rice in scooped-out scallop shells or alone.
Category:Somalian Recipes
Category:Somalian Meat Dishes