|Tomatoes||3 Medium, chopped|
|Turmeric powder||1 Pinch|
|Onion||1 Large, chopped|
|Ginger garlic paste||1⁄2 Teaspoon|
|Cinnamon sticks||3 Small|
|Dry red chilies||3|
|Malt vinegar||1⁄2 Cup (8 tbs)|
Clean shrimp, remove head,tail and shell. Keep aside.
Grind half tomato, ginger-garlic paste, cloves, cinnamon sticks, red chillies with vinegar into a smooth paste. Keep aside.
Heat a skillet. Add 2 tbs oil and a pinch of turmeric powder. Add shrimp and dry fry until light brownish. Remove.
In the same skillet, add 4 tbs oil, add chopped onions and saute until they change color. Add the tomatoes. Cover and cook until tomatoes turn tender. Remove lid and mash the tomatoes and continue to cook until oil begins to separate from the tomato pulp.
Now add the ground masala and sugar. Mix well. Cover and cook for another 1 minute.
Add the shrimp and continue to cook until shrimp becomes coiled and completely cooked.
You may choose to add some water, adjust salt and make it into a gravy or just add salt and continue cooking until water evaporates and the dish reaches desired consistency.
Serve Hot with steamed Rice.