Mix well and rest the shrimp for at least 15 minutes
In a pan with medium heat, add the cloves, cardamom, cumin seeds, fennel seeds, coriander seeds, and dry red chili. Saute until everything turns aromatic
Transfer the roasted spices into the blender jar and add tamarind paste, vinegar, and water
Close the lid and blend until everything turns smooth. Reserve the Vindaloo Paste for later use
In a pan with medium heat, add oil, bay leaf, small cinnamon stick, and onion. Saute until the onion turns soft
Add the ginger-garlic paste or grated ginger garlic and saute until it turns aromatic
Add the tomatoes and saute until it turns mushy. Once the tomatoes are mushy, add the vindaloo paste and give a good mix
Pour water, add sugar, and salt and give a good mix. Allow the mixture to cook until it leaves oil from its sides
Add the marinated shrimp and give a good mix
Close the pan with its lid and cook the curry for 5 to 7 minutes
Open the lid and cook the curry on low heat until it turns reddish-brown and garnish with fresh coriander leaves
Serve this flavor bursting Goan Style Shrimp Vindaloo with rice, roti, paratha, dosa, or similar other dishes of your choice