1 whole coconut, grate and then extract two 
batches of milk one thick and one thin
2 large onions, sliced
1 average size mango, peeled & cut into cubes 
(use the seed as well during cooking then discard 
after it is cooked). Mango should be partially ripe only
1/2 tsp turmeric powder
1 tsp red chili powder 
1 medium tomato, if desired, cut into very small pieces
Peeled and deviened shrimps small size
Salt to taste
2 tbsp oil
2 tsp gram flour (besan) 

Coconut Mango Curry With Shrimps

1. Heat the oil in 3 quart sauce pan. Add the mango and onion to it and the turmeric and cook till mango and onions are soft.
2. Add the thin coconut milk and the shrimps and let come to full boil (be careful it does not boil over). Simmer for 15 to 20 minutes on low heat. Stir occasionally.
3. Mix the besan with the thick coconut milk making sure no lumps form, and add to the above curry; simmer for 10 minutes.
4. Serve with rice. This curry is best prepared before hand and eaten cold on hot summer day.
   Serves: 3 to 6
   Preparation time: 45 to 60 minutes