Ingredients

• 1 cup shredded unsweetened coconut
• 1 green chili, split lengthwise
• 2 cloves garlic, crushed
• 1 teaspoon salt
• 1 teaspoon coriander
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon turmeric
• 1/2 cup water or less
• 3 tablespoons vegetable oil
• 1/4 teaspoon mustard seeds
• 2 dried red chilies
• 10 curry leaves
• 2 pounds shrimp, shelled, deveined, cut into 1/4-inch pieces

Instructions

1. Combine coconut, chili, garlic, salt and the coriander, cayenne pepper and tumeric with enough water to make a moist ball. Set aside. Heat oil with mustard seeds, chilies, and curry leaves until the seeds pop. Add shrimp, lower heat to mediumhigh, stirfry for one minute. Add the coconut mixture, stirfry for 3 minutes or until shrimp are cooked.;