500gshrimpsup to you if you prefer smaller ones or larger ones. I used larger ones
2clovesgarlicpressed
2limesI used the juice and the zest
corianderI used nearly half a bunch
salt and pepper
3middle sizedtomatoesor several cherry tomatoes - cut into small cubes
2smallonionsI like to use red onions and chop them very finely
1pepperonicut into small cubes
200mlunsweetened coconut milk
2table spoonsolive oil
1table spoonpaprika powderup to you if you would like to use a spicy powder or not
Instructions
Press the garlic into a small bowl, add the lime juice and zest as well as some finely chopped coriander, salt and pepper. Set the marinade aside.
Cut both the fish and the shrimps into cubes of about 2 cm. You don't want the fish/shrimps to fall apart while they are cooking, but you also don't want to have to use a knive while eating the stew. Cover the fish and shrimp pieces with the marinate and let it amalgamate for a good 30 mins. Unless it is very hot, there is not need to put the mixture into the fridge.
In the meantime roast the finely chopped onions in the olive oil. Don't let the onions burn, you just want them to give some roast aroma to the olive oil before adding first the pepperoni cubes and after about 2-3 minutes of roasting them, you can add the tomato cubes. Let the vegetables simmer at medium heat for a good 5 minutes.
Add the coconut milk and let it come to a boil before adding the fish and shrimps with the entire marinate and juices, which have been produced. Turn down the heat so that the stew comes to a simmer, add some salt, pepper and paprika powder as you feel appropriate and let it all cook together for roughly 30 minutes.