Spicy Sweet and Sour Shrimp

2 tbsp vegetable oil

1 cup finely chopped onion (about 1 large)

1½ tbsp minced garlic

2 large tomatoes cut into 1 inch wedges

1 ½ tsp salt or to taste

1 tsp turmeric

1 tsp cayenne pepper 1 tsp coriander powder

2 tsp granulated sugar

1/3 cup white vinegar

2 lbs shrimp, peeled and deveined

3 tbsp cilantro, chopped

In a wok or heavy skillet, heat oil over medium-high heat.   Sauté onion until golden, about 5 minutes.  Add garlic and ginger and sauté for 5 minutes.

Add tomatoes and salt.  Cook for 5 minutes, then mash slightly with the back of a spoon.   Add turmeric, cayenne and coriander.  Mix well and sauté for 3 to 4 minutes.  

Stir in sugar and vinegar.  Increase heat to high and bring to a boil.  Add shrimp and cook until shrimp turn opaque, 4to 5 minutes.  Do not overcook.  There should be a thick masala coating the shrimp.

Garnish with chopped cilantro to serve.