Heat oil in skillet. Add onions; stir until soft. Add currypatha. Stir until leaves wilt (1-2 minutes). Add turmeric and chili powder. Stir another minute. Add garlic and ginger. Add shrimp. Turn occasionally until shrimp is cooked and coated with onion/garlic mixture. Add coconut flakes and continue tossing until coconut coats shrimp. Salt to taste. Finally, drizzle the entire dish with coconut oil to enhance flavors, and cover with roughly chopped coriander leaves.
Recipe by Savita Nair & John Carroll, Travelers Rest