Shrimp Masala

• 2 Tablespoons Oil
• 1 teaspoon Mustard Seeds
• 1 whole Medium Onion, Sliced
• 2 teaspoons Ground Garlic
• 2 teaspoons Ground Ginger
• 2 sprigs Curry Leaves, Divided
• 3 whole Red Chillies, Crushed
• 2 teaspoons Coriander
• 1/2 teaspoons Cumin
• 1 pinch Turmeric
• 1 Tablespoon Vinegar
• 1 whole Medium Tomato, Diced
• 1 pound Large Shrimp, Shelled And Deveined
• 1 teaspoon Salt (or More To Taste)
• 1/2 cups Grated Coconut Or Dried Unsweetened Coconut
• 2 whole Red Chilies

1. Heat oil in skillet.
2. When oil is hot, temper (fry) mustard seeds.
3. On medium heat, saute onions until translucent.
4. Add garlic, ginger and cook until soft and lightly browned.
5. Add 1 curry leaf sprig.
6. Add crushed chillies, coriander, cumin, and turmeric, stirring until cooked and oil separates from the masala.
7. Stir in vinegar and cook until liquid is slightly reduced.
8. Stir in the tomatoes, cook until wilted and soft.
9. Add the shrimp, stir and evenly turn.
10. Add salt.
11. Cook shrimp through, turning once or twice, about 4-5 minutes per side.
12. Take off heat.
13. In a separate sauce pan, fry the coconut and whole chillies and curry leaves of the remaining sprig.
14. Allow the coconut to get a toasted brown and take off heat.
15. Pour over the the shrimp.

oil, mustard seeds, onion, ground garlic, ground ginger, curry, red chillies, coriander, cumin, turmeric, vinegar, tomato, shrimp, salt, grated coconut, red chilies

Taken from tastykitchen.com/recipes/main-courses/shrimp-masala/ (may not work)