Coconut Shrimp (Chingree in Coconut)

2 pounds shrimp
2 tablespoons vegetable oil
1 tablespoon black mustard seeds
1-4 tablespoons Garlic Puree
2 teaspoons Ginger Puree
1 medium onion, peeled and cut into rings
1/4 cup coconut cream
1 tablespoon flaked coconut, ground to a powder 3/4 cup milk
juice of 1 lemon
1-3 fresh hot peppers, chopped (to taste)
salt to taste

Spices (Roasted and Ground):
2 teaspoons coriander
1/4 teaspoon fenugreek
1 teaspoon black peppercorns
6 curry leaves
1-2 teaspoons water

De-head, shell, devein, wash, and dry the shrimp. Make a paste of the spices, using a little water. Heat the oil, fry the mustard seeds, the garlic puree, and ginger puree, then the spice paste, each for 1 minute, one after the other. Add the onion rings and fry until translucent, then add the two coconuts and the milk. Stir-fry for 2 minutes, then add the lemon juice, hot peppers, and salt. When simmering, add the shrimp. Stir-fry for 10 minutes, then serve.