Preparation

Clean the shrimp very well, sprinkle with salt and place in a container. Reserve

Put a pan on the stove (medium) and cook the dried peppers together with the cumin seeds, mustard, cloves and cinnamon.
Let it cook until it starts to release the aroma. Remove from heat and let cool.

Grind the ginger, garlic and chilli and add a little vinegar to create a paste.

In a pan add the oil, put on the fire and fry the prawns. When the prawns are fried, remove and set aside.

In the same pan in which you fried the prawns, fry the onion until golden, then add the tomato and let it fry until tender.

Add the starter paste, add the paste with the ginger, and the garlic, add more vinegar to taste, add sugar and salt to taste and leave on the fire until the sauce is clear.

Then add the prawns, mix well and cook for another 2 or 3 minutes.

Serve with rice

Ingredients

  • 1 kg of medium shrimp (clean)
  • 4 tablespoons of vegetable oil (canola or sunflower)
  • 2 large chopped onions
  • 3 large chopped tomatoes without skin
  • 2 tablespoons of garlic paste or 10 chopped garlic cloves
  • 1 tablespoon of ginger paste or a piece of chopped ginger.
  • 10 to 12 dried red peppers
  • 1 tablespoon of cumin seeds
  • 1 tablespoon mustard
  • 1 cinnamon stick
  • 8 to 10 cloves of garlic
  • 2 tablespoons of sugar
  • 1/2 cup of vinegar
  • chilli to taste
  • Salt to taste