Methods of Preparation

Remove the brown skin of the coconut and, in a blender, blend it well. Use a little water if needed. Heat the oil over medium heat in a pan. Add the chopped onions and sauté until translucent. Add garlic paste and ginger paste. Stir until the liquid has evaporated. Add coriander powder, red chili powder, turmeric and salt and keep stirring. Then add tomatoes and sauté until they are mashed. Reduce to low heat and add the coconut paste and curry leaves. Stir for about 2-3 minutes. Now add shrimp and water. Bring to a boil. Stir it occasionally until the shrimp are cooked. Serve over rice and garnish with fresh coriander.