Ingredients
- 500 g of shrimp
- 3 cloves of garlic
- 3 onions
- 3 cm of fresh ginger
- 800 g tomatoes
- 2 tablespoon(s) of coconut oil
- 1 tablespoon(s) of turmeric
- 1 bird's eye pepper (or more depending on your taste)
- 2 organic limes
Preparation
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Peel the shrimp.
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Peel and chop the garlic, onions and ginger.
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Immerse the tomatoes in boiling water for 1 minute, then peel and seed them. Cut them into cubes.
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In a casserole dish, brown the garlic and onions for 5 minutes in 1 tbsp. tablespoon of coconut oil. Add the ginger, turmeric and finely chopped chili pepper. Continue cooking for 3 min. Then add the diced tomatoes, the juice and zest of 1 lime, salt, pepper and simmer for 20 minutes over low heat.
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Sauté the shrimp for 2 minutes in the remaining coconut oil, over high heat, then add them to the sauce. Serve with the remaining lemon cut into quarters and rice.
