Gently saute mustard seeds, onion, poblano pepper and spices in oil. Add carrots, okra and eggplant and sauté 2 minutes. Add shrimp, tomatoes and bell peppers and cook just until shrimp turn pink. Stir in coconut and season with salt. Simmer just until heated through and remove from heat. Stir in yogurt and melted butter. Serve garnished with chopped parsley and lightly drizzled with curry oil.
Yield: 2 servings