Shrimp in Sweet Tangy Sauce

This wonderful recipe comes from our friend Amit who we met while in Boston. When I first tried this recipe I loved the sweetness from the shrimp and caramelized onions and what gives it a tangy flavor are the tomatoes and the red wine vinegar. I cook this when I have my American friends coming over, it’s light on the spice (though if you like you could add extra chilly). It’s a fairly simple recipe but is really tasty.


  • 1 1/2 pounds uncooked prawns, cleaned, peeled and deveined (I like to use the jumbo ones)
  • 1 large onion chopped finely
  • 2 finely chopped tomatoes
  • 2 teaspoons of garlic and ginger paste
  • 2 tablespoons of red wine vinegar
  • 1/2 teaspoon coriander powder (“dhaniya”)
  • 1/2 teaspoon cumin powder (“jeera”)
  • 1/2 teaspoon of turmeric (“haldi”)
  • 1/2 teaspoon of red chilly powder
  • 1/2 teaspoon of garam masala powder
  • salt to taste
  • Garnish: Sprinkle of finely chopped cilantro


Heat oil in a vessel. Brown the onions to a warm caramel color.

In the meantime, add ginger and garlic paste, coriander powder, cumin powder, red chilly powder, garam masala powder and vinegar and blend it in a blender to make a fine paste.

Add it to the browned onions. Fry this for 5 minutes.

Add finely chopped tomatoes to this and fry well for about 10 minutes on medium heat till the oil separates and the tomatoes are cooked.

Add the shrimp and cook.

Add a little water if needed, about 1/2 cup. Shrimp takes about 5 to 7 minutes to cook. Do not over cook, the shrimp will get tough.

Ready to serve. Garnish with chopped cilantro.



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