Heat 125g of coconut oil in a large pan over medium heat. Add 2 chopped onions, 4 grated garlic cloves, and 1 piece of ginger, 2in / 5cm long, grated.
Stir in 5 dried red chilies, 6 dried curry leaves, ½ teaspoon of mustard seeds, and ½ teaspoon of red chili powder. Cook for 12-15 minutes, stirring often, until the onions are soft.
Add 30g of tomato paste and ½ teaspoon of turmeric, and cook for 1-2 minutes more.
Pour in 800ml of coconut milk and 200ml of water, bring to a simmer, and cook for 20 minutes. Blend until smooth.
Add 300g of cauliflower, broken into small florets, and 1 large potato, peeled and cut into ¾in / 2cm chunks. Cover and simmer for 15 minutes, until tender.
Add 600g of raw peeled shrimp and simmer for 2 minutes, until pink. Season with salt and garnish with sliced scallions, cilantro, chopped salted peanuts, and lime wedges.
