Shrimp Rougail with turmeric rice

Preparation of the rougail: Peel and thinly slice the shallots, garlic, and ginger.

Heat your wok over high heat, add a good drizzle of olive oil, then add the shallots, garlic, and ginger. Reduce the heat, stir, and let soften for 5 minutes.

Wash and finely slice the fennel, add it to the wok, and continue cooking for 5 minutes.

Carefully shell the shrimp and incorporate them into the mixture.

Season with salt and 4 teaspoons of turmeric, and mix everything together with a wooden spoon.

Wash and then cut your tomatoes into quarters, add them along with the glass of water to the other ingredients. Cover and continue cooking for 5 to 8 minutes until you obtain a smooth sauce.

Add the chili (to taste) and the 2 sprigs of thyme at the end of cooking.

Rinse the rice thoroughly until the water becomes clear. Bring a large pot of water to a boil. Add the coarse salt and the tablespoon of turmeric when the water starts to boil.

To finish, add the rice and lower the heat. Let it cook covered for 13 minutes. Check the doneness, then drain your rice in a sieve.