Grilled Peel-and-Eat Shrimp - The Local Palate

Ingredients

• 2 ounces vegetable oil
• 1 tablespoon black mustard seeds
• 1 tablespoon ground tumeric
• 2 tablespoons cumin
• 2 teaspoons chilli powder
• ¼ cup grated fresh ginger
• 4 garlic cloves, crushed
• 1 green chile, seeded and finely chopped
• 1 ounce cider vinegar
• 8 ounces diced tomatoes
• 7 ounces diced mago
• 1/3 cup brown sugar
• 1 teaspoon salt
• 3 ounces malt vinegar