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Quarter chiles lengthwise (seed and devein if you want less heat).
Cook chiles, curry leaves, garlic, and ginger in oil in a 12-inch
heavy skillet over medium-high heat, stirring, until very fragrant
and chiles are just softened, 1 to 2 minutes.
Reduce heat to medium and add spices, 1 teaspoon salt, and 1/2
teaspoon pepper. Cook, stirring, until mustard seeds just begin
to pop, 1 to 2 minutes.
Add onion and cook, stirring occasionally, until softened, about
4 minutes.
Add tomatoes and coconut, then cook, covered, until tomatoes
are softened, 4 to 6 minutes.
Add shrimp and cook, uncovered, stirring, until just cooked
through, 3 to 4 minutes. Season with salt and pepper.
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