Emmanuel Duverneau

1: Add shrimp, avocado oil, salt, and pepper to a bowl and mix until shrimp is coated.

2: Add 2 tsp of avocado oil to a deep pan over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink. Remove and set aside.

3: In the same pan, add onions and a pinch of salt. Let cool for 3-4 minutes until softened.

4: Then add ginger and garlic and cook for 1-2 minutes until fragrant.

5: Add all of the seasonings (chili powder, coriander, cumin, curry powder, garam masala, red pepper flakes, salt, turmeric) and cook for 1-2 minutes.

6: Next, add the coconut milk and crushed tomatoes and mix until fully incorporated.

7: Allow the sauce to come to a boil for 1 minute and then reduce the heat to medium low. Cover and let cook for 10 minutes, stirring halfway through.

8: The sauce will thicken slightly. Add the frozen peas and cook for another 3 minutes.

9: Then add in the lime juice. Taste and adjust seasonings to your liking.

10: Add the shrimp back to the pan and fully coat.

11: Garnish with cilantro and serve with rice and naan.

12: For the cilantro rice, in a pot add olive oil, rice, and water over medium-high heat. Add salt and bay leaf.

13: Let come to a boil and keep mixing until most of the water is absorbed by the rice.

14: Then cover the rice and simmer on low for about 15-20 minutes.

15: Once rice is cooked, add cilantro and lime.