How to Make It
Preheat the oven to 375°. Spread the shredded coconut on a small rimmed baking sheet and toast, tossing halfway through, for about 4 minutes, until lightly browned. Let cool.
In a large bowl, toss the shrimp with the toasted coconut, 1/3 cup of the shallots, the mustard seeds and turmeric. Cover and refrigerate for 1 hour.
Meanwhile, in a small, dry skillet, toast the coriander seeds, raw rice, cumin seeds, fennel seeds, dried chiles and 4 of the curry leaves over moderate heat, stirring, until fragrant, about 7 minutes. Transfer to a spice grinder and let cool, then grind to a powder.
In a blender, pulse the 2 cups of cilantro with the mint, tamarind puree, brown sugar, lime juice and jalapeño until a finely chopped chutney forms. Season with salt.
In a large, deep skillet, heat the ghee until shimmering. Add the remaining 2/3 cup of shallots, the ginger and garlic and cook over moderately high heat, stirring occasionally, until lightly caramelized, about 5 minutes.
Season the shrimp mixture with salt and pepper, add to the skillet and cook over moderately high heat until the shrimp starts to turn pink, about 2 minutes. Add the tomato and the spice mixture and cook, stirring, for 1 minute. Stir in 1 1/2 cups of water and the remaining 8 curry leaves, bring to a simmer and cook until the shrimp are just opaque throughout, about 4 minutes. Season with salt and pepper. Garnish with cilantro; serve with the chutney and cooked rice.
Indian cooks typically keep in the fragrant but tough whole curry leaves, but they are not to be eaten, so push them to the side of your plate.