1 small chili pepper, seeded and cut into thin strips
1 onion, cut into thin strips
2 tablespoons (30 ml) vegetable oil
1 tablespoon (15 ml) smoked chili powder or
1 tablespoon (15 ml) smoked paprika (see note)
Preparation
In a saucepan, brown the peppers, chilli and onion in the oil for 3 to 4 minutes over high heat. Add the pepper and vinegar. Toss to coat and cook for 1 minute. Add the water, tomatoes and lime zest. Season with salt and pepper. Bring to a boil, cover and simmer over low heat for 30 minutes. Adjust the seasoning. Fifteen minutes before the end of cooking, prepare the masala and the shrimps.
Description
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