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1
On a work surface with the flat side of a knife mash together the shallots, the gingerroot, the garlic, and the jalapeno chili with the salt until mixture forms a coarse paste.
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2
In a heavy skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the paste, stirring, for 1 minute.
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3
Add the turmeric, the curry powder, and the onion and cook the mixture over moderately low heat, stirring, for 2 minutes.
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4
Stir in the coconut milk and 1/2 cup water and simmer the mixture for 4 to 6 minutes, or until the liquid is reduced to about 1/2 cup.
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5
Add the shrimp in one layer and cook them, turning them once, for 3 to 4 minutes, or until they are just firm.
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6
Serve the shrimp mixture over the rice, tossing the rice with the sauce.
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7
With an ice pick or a skewer test the 3 eyes of the coconut to find the weakest one and pierce it to make a hole.
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8
Drain the liquid and reserve it for another use.
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9
Bake the coconut in a preheated 400F.
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10
oven for 15 minutes, breaking it with a hammer, and with the point of a strong knife lever the flesh carefully out of the shell.
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11
Chop into small pieces enough of the coconut meat to measure 1 cup, reserving the remainder for another use, and in a blender or food processor blend it with 1/2 cup boiling water for 30 seconds.
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12
In a cheesecloth-lined sieve set over a bowl let the mixture drain in 5 minutes and squeeze it in the cheesecloth to extract more coconut milk.
