- 1 lb shrimp, peeled and deveined
- 1 garlic
- 1/2 teaspoon fenugreek seeds
- 1 cup coconut milk
- 1 cup water
- 3 hot peppers (chilies or jalapeños)
- 3-4 shallots
- 1 inch ginger root
- 1/4 teaspoon turmeric
- 1-2 tomatoes
- juice of one half lime
Grind fenugreek seeds.
Mince garlic, ginger, shallots and hot peppers.
Place all ingredients except shrimp and lime juice into a heavy-bottomed pot.
Bring to a boil.
Reduce heat and simmer for 15 minutes until the sauce is slightly reduced and thickened.
Add the shrimp and continue to simmer for another 3 or 4 minutes, just until the shrimp have changed color.
Stir in the lime juice and remove from heat.
Serve hot over rice.