Shrimp Masala

Heat oil in skillet. When oil is hot, temper (fry) mustard seeds.

On medium heat, saute onions until translucent. Add garlic, ginger and cook until soft and lightly browned.

Add 1 curry leaf sprig. Add crushed chillies, coriander, cumin, and turmeric, stirring until cooked and oil separates from the masala.

Stir in vinegar and cook until liquid is slightly reduced. Stir in the tomatoes, cook until wilted and soft.

Add the shrimp, stir and evenly turn. Add salt. Cook shrimp through, turning once or twice, about 4-5 minutes per side. Take off heat.

In a separate sauce pan, fry the coconut and whole chillies and curry leaves of the remaining sprig. Allow the coconut to get a toasted brown and take off heat. Pour over the the shrimp.