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1
Season shrimps with salt, pepper and a pinch of turmeric.
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2
Add 2 tablespoons of veg oil to a pot, allow it to heat up on a medium flame.
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3
Cover the rice with water and let it soak for 30 or so minutes.
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4
Stir fry the shrimps in the hot oil and cook it for 2 minutes on each side, just to brown them.
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5
Remove from oil and set aside on a plate.
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6
Add the onions into the same pot with the same oil, stir untill it's a golden brown color.
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7
Once the onions have browned, add the garlic and ginger.
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8
Now add all the spices, except for the dried lime.
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9
Once you have enhanced the spices' aromas add the limes (pierce a hole right through them) and tomatoe.
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10
Allow tomatoes to wilt and lime to soften a little.
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11
Add salt, stir it in.
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12
Replace shrimps to the dish.
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13
Drain rice and add to the dish without stirring.
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14
Cover rice with water, so that there is just 2 inches of water covering the dish.
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15
Raise the heat just till it boils then reduce the heat (media heat).
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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.
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17
Once the rice is done right,if there is still some remaining water drain it off and then serve with a side salad.
