Wash the dried shrimp in 2 changes of water. To do this place the shrimp in a bowl and add water to it. Gently squeeze out the water and transfer into another bowl. You will notice that the impurities such as dust & sand will remain at the bottom of the bowl. Repeat this process one more time. Then keep aside.

Wash, peel and cut the ash gourd into quarters. Remove the pith (seed area) and then cut into small cubes. Transfer the cubes to a pan and add enough water to cover it (approximately 1-1/4 cups). Add just enough salt to flavour the pieces. When the pieces turn translucent they are cooked. Do not overcook as we will boil them again along with the gravy. Turn off the heat and keep aside

While the ashgourd is being cooked, heat a small skillet and dry roast the washed & drained shrimp till you get a nice aroma. Remove from heat & keep aside.

In the same skillet, dry roast the coconut on a low heat till you get a nice aroma. Then add the onions & the garlic and roast some more till the raw smell of the onions vanishes. Add the vegetable masala powder and give everything one mix. Remove from heat and let this mixture cool completely. Grind the mixture along with the tamarind and approx 1/4 cup (or more) of water to a fine paste.

Add the ground mixture to the cooked ash gourd and bring the curry to a gentle boil. Then add the roasted shrimp and continue to boil for half a minute. Do not add any salt at the moment as the shrimp will lend some saltiness to the curry. It is advisable to prepare this curry at least an hour before you serve so that you can check the taste and add salt only if required. Turn off the heat

To temper, heat coconut oil in a small tempering pan and add the sliced onions. Fry until they turn golden, then pour this mixture into the gravy. Cover the pan immediately to trap the aroma

Serve piping hot with boiled rice