- In a large skillet, heat vegetable oil. Add mustard seeds, whole chilies, and hing. As soon as it begins to sputter, add curry leaves, onion, and ginger. Sauté until onions are golden brown.
- Reduce heat. Add salt, chili powder, turmeric, sambar powder, and coriander. Sauté for 1 minute. Add coconut milk andvsimmer for a few minutes. Add shrimp to coconut curry. Simmer 5–7 minutes or until shrimp is completely cooked through. Serve hot.