1 Pound (450g) Shrimp, Peeled And Deveined

2 Tablespoons Vegetable Oil

1 Large Onion, Finely Chopped

3 Bay Leaves.

4 Garlic Cloves, Minced

1-inch Piece Of Ginger, Grated

2 Diced Tomatoes

2-3 Green Chilies, Slit Lengthwise

4 Cloves

5 Green Cardamom

Step: 1

Heat Oil In A Large Pan Or Skillet Over Medium Heat. Add Cloves, Cumin Seeds, Fennel Seeds, Cardamom, Corriander Seeds, And Dry Red Chili, And Let Them Splutter. Grind The Roasted Spices Through A Grinder And Keep Aside.

Step: 2

Heat Oil In A Large Pan Or Skillet Over Medium Heat Again. Add Bay Leaves, Chopped Onions, And Sauté Until They Turn Golden Brown.

Step: 3

Add Minced Garlic, Grated Ginger, And Slit Green Chilies. Sauté For A Minute Until The Raw Aroma Disappears.

Step: 4

In A Small Bowl, Mix Together Powdered Spice Mix, Turmeric Powder, Paprika Powder, And Coriander Powder With A Little Water To Form A Paste.

Step: 5

Add The Diced Tomatoes And Spice Paste To The Pan And Cook For A Couple Of Minutes, Stirring Continuously.

Step: 6

Add Sugar, Vinegar, And Salt. Mix Well And Cook For Another Minute.

Step: 7

Add The Shrimp To The Pan And Stir To Coat Them With The Spice Mixture. Cook For 3-4 Minutes Or Until The Shrimp Turn Opaque And Are Cooked Through. Be Careful Not To Overcook The Shrimp, As They Can Become Rubbery.

Step: 8

Taste And Adjust The Seasoning According To Your Preference. If You Prefer A Spicier Curry, You Can Add More Chili Powder.

Step: 9

Garnish With Fresh Coriander Leaves And Serve Hot With Steamed Rice Or Naan Bread.