Make a dough with the flour and water and set it aside

Now, you will need to cut the tender coconut from the top; Sort of like cutting out a lid.

Once cut, drain the water into a bowl and save the cut lid and coconut water for later use

Using a spoon, scoop out the creamy coconut flesh

Marinate the shrimp with a dash of salt and the turmeric

Heat the mustard oil until it begins to smoke. Allow it smoke for about 20 – 30 seconds. Remove from heat and allow it to cool down slightly.

Bring the pan back on heat, add the onions to sauté.

When you see the onions turn a little pale, add the ginger, garlic, saute. Switch off heat.

Grind together the chillies, ground mustard and the scooped coconut cream and the sauteed onion mix.

Pour this ground spice mix into a bowl and add in some of the reserved coconut water. Add in the shrimp.

Now scoop the shrimp and spice mix into the two coconut shells. Do leave about an inch of space in the shell.

Place the caps to cover. Cover the entire lid with the dough to seal. If the dough doesn’t stretch enough, add a little water to it to make it wet and stretchy.Place on a baking sheet, and pop into a preheated oven at 400*F for 20- 25 minutes. Serve hot with plain boiled rice.