¼Scotch bonnet pepper or other hot red chili pepper, finely chopped
2tablespoons chopped shado beni or cilantro leaves
1tablespooncanola oil
2roma tomatoes, chopped
coarse salt and ground black pepper to taste
Method
Mix shrimp, scallions, onion, turmeric, cumin, curry powder, chili pepper, and shado beni together in a large bowl. Cover with plastic wrap and refrigerate for 2 hours.
Heat the oil in a large deep frying pan. Add the tomatoes and cook 1 minute. Add the shrimp mixture.
Add 1cup of water and simmer until shrimp turn pink. Season with salt and pepper and mix well.