For your weekly fish dish, we love this low-mercury, flavorful recipe rich in nutrients that will help your body clear out toxins.
- 2 tbsp, coconut oil
- 2 tsp, cumin seeds
- 2, red chili peppers – dried
- 11/2 cups , onion – diced
- 1 1/2 tbsp, fresh ginger – minced peeled
- 2 tsp, garlic – minced
- 2 tsp, coriander – ground
- 11/2 tsp, cumin – ground
- 1/2 tsp, turmeric – ground
- 1/2 tsp, cayenne pepper
- Pinch, Salt and freshly ground black pepper
- 1 14-ounce can , tomatoes – diced
- 1 lb, medium shrimp – peeled and deveined
- 1 cup , coconut milk
- 1/4 cup, cilantro – chopped
- Heat the coconut oil in a large skillet over medium-high heat. Add the cumin seeds and red chilies and cook, stirring, until the fragrant, about 30 seconds.
- Add the onion and cook until lightly browned, about 5 minutes. Then add the ginger, garlic, coriander, cumin, turmeric, and cayenne, and season with salt and pepper. Cook until dark and fragrant, about 3 minutes more.
- Add the tomatoes and cook until somewhat soft, about 3 minutes. You can make the sauce up to this point a day ahead.
- When ready to serve, heat the sauce over high heat. As soon as it starts to bubble on the edges, add the shrimp and cook, stirring, until the shrimp turns opaque. Lower the heat, gradually stir in the coconut milk, and gently heat it through – do not allow to boil.
- Season to taste with salt and pepper. Transfer to a serving platter, garnish with cilantro and serve over rice or quinoa.