Shrimp Vindaloo

• Jumbo shrimp- 1 lb (shelled & deveined)
• Onions- 2 (finely chopped)
• Chopped tomatoes- 1/2 cup
• Garlic- 2 cloves (finely chopped)
• Ginger- 1-inch piece (finely chopped)
• Curry leaves- 5
• White wine vinegar- 4 tablespoons
• Red chili powder- 2 tsp
• Turmeric powder- 1/2 tsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Salt to taste
• Oil- 4 tablespoons

Crush the ginger, garlic with mustard and cumin seeds. Set aside.

Heat oil in a pan and add the curry leaves and onions and fry until the onions are golden. Add the tomatoes, red chili powder and turmeric powder with 2 tablespoons of water ad cook until the tomatoes are soft. Then add the crushed spices and fry for 5 minutes. Now add the shrimp & salt and mix well. Pour 5 tablespoons of water and simmer for 10 minutes. Pour in the vinegar and cook until the sauce is thickened.