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Crush 25 shallots, 2-inch piece of ginger, and 5 garlic cloves together
Crush 1 tablespoon black peppercorns with ½ tablespoon fennel seeds and a pinch of cumin to make pepper masala
Heat 2 tablespoons coconut oil in a clay pot (meen chatti)
Splutter mustard seeds and fenugreek seeds in the hot oil
Add the crushed shallot mixture and sauté until golden brown
Add curry leaves and ¾ teaspoon rock salt
Add the shrimp, cover, and cook for 10 minutes until it releases moisture
Open the lid and roast until dry and slightly crisp
Add sliced coconut, diced tomato, and pepper masala
Mix everything well and cook for a few more minutes
Serve hot with steaming rice