Goan Style Shrimp Vindaloo

	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
	1 Teaspoon Cumin Seeds		1 Teaspoon Fennel Seeds
	3 Teaspoon Corriander Seeds		10 Dry Red Chili
	1 Teaspoon Turmeric Powder		1 Tablespoon Red Chili Powder (Adjust To Taste)
	2 Teaspoons Paprika Powder		1 Tablespoon Coriander Powder
	1 Teaspoon Sugar		2 Tablespoons Vinegar (Preferably Malt Vinegar)
	Salt To Taste		Fresh Coriander Leaves, Chopped For Garnish

	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.