Clean and deseed the Chillies
Soak the Kashmiri Chillies in hot water fir 1 hr to overnight for 2 reasons A) I feel much better knowing that the chillies have been cleaned by immersing in hot water and B) Soaking the skins makes for a much better texture in the Vindaloo paste
First process all the dry ingredients like the Cinnamon, Cloves, Cumin seeds, Peppercorns & Mustard seeds
Add the Turmeric powder
Add the fresh Ginger & Garlic
Add the soaked chillies in batches and process
Add the Vinegar and the rest of the chillies and keep processing.
To thin out this masala and get it nice and smooth add the water that the chillies were soaked in or regular water
In a sauce pan, heat up some oil and add the ground Onion and allow it to saute
Add the shrimp in and allow to saute for a few minutes
Add the Vindaloo paste
Saute the shrimp and the vindaloo paste together so the shrimp is coated in this
Add salt to taste
Add the fresh pureed Tomato
To thin this out add the stock and more water or stock as required
Cover this and allow this to cook for just a few minutes