Peel and devein the shrimp. Finely slice the onion.
Heat fat in pan and fry the onion and crushed garlic until soft.
Add the spices and salt; cook about half a minute until fragrant. Stir in the coconut milk and simmer, uncovered, for 10 minutes.
Add the shrimp and cook until opaque and curled, about 3 to 5 minutes.
Stir in vinegar. Serve over boiled white rice.
Harvey Day, The Complete Book of Curries, 1970http://macheads2.net/recipes/PrawnBafat.html