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Heat the oil in a frying pan, add the onions and fry over medium heat for 10 minutes until golden brown and tender.
Crush the garlic cloves with the chopped ginger and salt.
Drain the tomatoes and collect the juice, remove the stem and cut into small pieces. When the onions are cooked, add the garlic-ginger paste and stir everything together.
Add the spices and mix well.
Add the tomatoes with 10 cl of the reserved tomato juice and 10 cl of water, mix, bring to the boil, reduce the heat, cover and simmer for 15 minutes.
Peel your shrimp.
Add the coconut milk and simmer uncovered for 5 minutes.
Add the shrimp and simmer for 5 minutes until the shrimp are cooked through. Add the lime juice and then season with salt.
Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4 people
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