Wash and dry fresh spinach, and chop finely, or drain the thawed spinach. Set aside.
In a small bowl, combine coconut, cumin, cayenne, turmeric, salt, and green chile with enough water (about 1/4 cup) to make a thick paste. Set aside.
In a wok or large skillet, heat the oil over medium-high heat. Add the mustard seeds and when they begin to pop, toss in the dried chiles, curry leaves, and shallots and fry for 2 minutes or until the shallots begin to soften but not brown. Add the spinach and cook, stirring constantly until spinach is half cooked, about 5 minutes. Stir in the coconut paste and continue cooking, stirring constantly for another 5 minutes or until the spinach is tender. Remove from the heat and adjust seasoning.
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