Jhinga Kari (shrimp curry)

1/4 cup       Butter
1 cup          Onions, cut in half lenghtwise
2                 Garlic cloves minced
2 tsp           Coriander, ground
1 tsp           Ginger minced
1 tsp          Turmeric
1/2 tsp       Chile Powder
1/2 tsp       Cumin ground
2 tbsp        White Vinegar
1lb             Shrimp, removed from shell and deveined
3/4 cup      Water


1. Heat butter over medium heat and add onions and garlic, cook until soft and slightly brown 10-12 minutes, Add ginger cook 1 min
2. Make a paste out of the dry ingredients and vinegar
3. Add paste to cooked onions and stir 3 minutes, stirring constantly
4. Add shrimp and toss to coat.  Add water and cook until done about 2-3 minutes
5. Serve with rice or as a appetizer