Methods

1. In a shallow, clay or heavy bottomed pot, add the shrimp, green mango, red onion, Thai green chili, ginger, garlic, spices and curry leaves. Mix well to coat everything, cover and allow it to marinate for 30 minutes.  
2. Add 1 cup of water to the marinated shrimp and gently mix everything using a silicone spatula, cover and place over medium heat. Cook, covered, stirring occasionally, until the shrimp have turned pink and lightly curled, about 15 minutes. 
3. Increase the heat to medium high and cook for 5 minutes, uncovered, to allow some of the excess liquid to evaporate.
4. Add the coconut milk, along with 1/2 cup water and mix well. Bring to a boil over medium high heat and cook until the sauce is thick and coats the back of a spoon, about 5 minutes. Remove from the heat.
5. For the seasoning, heat a small skillet over medium high heat. Add the coconut oil and continue to heat for another 30 seconds. Add the mustard and fenugreek seeds, stirring frequently. Once the mustard seeds start to pop, add the broken red chilli, curry leaves and shallots, and sauté until the shallots are soft and lightly golden, about 3–5 minutes.
6. Pour this hot, seasoned oil over the green mango shrimp curry. Mix and taste for salt (I like adding another teaspoon or two here). Enjoy with a bowl of fluffy rice or your favorite bread!