Ingredients for the spice paste:
1 tsp red chilli powder
1/2 tsp garam masala
1-2 tsp ginger paste
2 tsp garlic paste
2-3 tsp white vinegar
1/4 tsp turmeric
1/2 tsp ground coriander (optional)
Ingredients for the curry:
2 tbsp canola oil
2-4 whole dried red chiles
1 medium onion, finely chopped
1 tsp sugar
10 curry leaves
2 medium tomatoes, finely chopped (or you can use canned, crushed tomatoes)
1/4 cup coconut milk
1 lb shrimp, shelled, deveined
Salt & freshly ground black pepper
2 tbsp butter
Chopped cilantro for garnish
1. Mix all ingredients for the spice paste and set aside in a bowl.
2. Heat up the oil on medium-high, and drop in the dried chiles. Let them get dark, but not burnt, which should take about 1 min.
3. Add the onion and saute till golden-brown. Sprinkle in the sugar, then add the spice paste. Cook everything for another min.
4. Add the curry leaves and the tomatoes, and cook until the tomatoes lose some of their moisture. Then add the coconut milk and let it all simmer for 4-5 mins.
5. In the meantime, melt the butter in a separate frying pan on medium-high heat, and cook the shrimp (which have been sprinkled with salt n pepper) till golden and firm (just 2-3 mins).
6. Then transfer the cooked shrimp into the curry, giving it a good stir to meld all the flavors. Add a sprinkle of salt to the curry if you think it needs it. Turn off the heat, garnish with chopped cilantro and serve with fluffy basmati rice or bread/roti.