Preparing the curry

1. Sauté the coconut and rice flour in 1 tbsp. hot oil until lightly colored; remove; combine with 8 tbsp. coconut milk and set aside; 
2. sauté the curry leaves for 1 minute; add the onion, garlic, ginger, garam masala, chili powder, turmeric and salt; blend in the coconut mixture and the remaining coconut milk; simmer over low heat for 10 minutes.

Cooking the shrimp

1. add the shrimp to the curry; simmer over low heat for 6 minutes, uncovered; 
2. remove the leaves.