1. Season shrimps with salt, pepper and a pinch of turmeric. 2. Add 2 tablespoons of veg oil to a pot, allow it to heat up on a medium flame. 3. Cover the rice with water and let it soak for 30 or so minutes. 4. Stir fry the shrimps in the hot oil and cook it for 2 minutes on each side, just to brown them. 5. Remove from oil and set aside on a plate. 6. Add the onions into the same pot with the same oil, stir untill it's a golden brown color. 7. Once the onions have browned, add the garlic and ginger. 8. Now add all the spices, except for the dried lime. 9. Once you have enhanced the spices' aromas add the limes (pierce a hole right through them) and tomatoe. 10. Allow tomatoes to wilt and lime to soften a little. 11. Add salt, stir it in. 12. Replace shrimps to the dish. 13. Drain rice and add to the dish without stirring. 14. Cover rice with water, so that there is just 2 inches of water covering the dish. 15. Raise the heat just till it boils then reduce the heat (media heat). 16. Cook for approximately 20 minutes Keep checking if the water has not evaporated before the rice has been cooked thoroughly, if necessary top up with a 1/4 cup of water. 17. Once the rice is done right,if there is still some remaining water drain it off and then serve with a side salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
