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.;
Recipe courtesy of Maya Kaimal, author of Curried Favors
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