Goan Prawns Vindaloo
Ingredients
250 grams Prawns
1/2 Onion , finely chopped
1 Tomato , finely chopped
Salt , to taste
Oil
For Vindaloo Paste
1 Onion , chopped
1 inch Garlic , chopped
6 cloves Ginger , chopped
6 Dry Red Chillies
1/4 teaspoon Methi Seeds (Fenugreek Seeds)
1 teaspoon Mustard seeds (Rai/ Kadugu)
1 teaspoon Coriander (Dhania) Seeds
2 Cardamom (Elaichi) Pods/Seeds
1 Cinnamon Stick (Dalchini)
4 Cloves (Laung)
1/2 teaspoon Turmeric powder (Haldi)
1/2 tablespoon Cumin seeds (Jeera)
1/2 teaspoon Black pepper corns
1 tablespoon Vinegar

To begin making Prawns Vindaloo Recipe first make the Vindaloo Paste.
Heat oil in a heavy bottomed pan. Add the ginger, garlic and saute till they start to brown a little.
Next, add the black peppercorns, mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, cloves, cinnamon stick and dry red chillies and roast on low flame. Once all the spices release a nice aroma in about one minute turn the heat off and let it cool.
Add all the above along with an onion in a mixer grinder and grind to a smooth paste.
Now heat a wok or deep frying pan and add a tablespoon of cooking oil.
Add the chopped onions and cook till the onions become soft and translucent.
Add the Vindaloo masala and saute till all the raw smell of the ginger garlic and the spices go away. This will take five minutes. 
Add the tomatoes and saute till tomatoes become mushy.
Now add the prawns and saute. The prawns will release some water.
Cover and cook the Prawns Vindaloo Masala for five minutes till the gravy becomes semi thick. Check seasoning and add more vinegar and salt if you like.
Once done, turn off the heat and transfer the Prawns Vindaloo Masala to a serving bowl.
Serve Prawns Vindaloo Masala along with Steamed Rice, Moongachi Usali and Amlechi Uddamethi for a weekday lunch.