Marinate the shrimp with a tsp of ginger garlic paste, a pinch of salt, turmeric, and red chilly powder.
Microwave/heat the tamarind dipped in about 2 tbsp of water so we can get some paste out of it. If you do not have raw tamarind, use 1 to1.5 tsp of tamarind paste.
While that is marinating, in a pan, add coconut oil.
Once it heats up, add mustard seeds. Once they start spluttering add curry leaves in.
Add the onions in.
When the onions start to brown a little, add the shredded coconut in. Let it fry for a moment.
Keep on stirring it well to prevent the coconut from sticking to the pan.
Once the coconut brown a little, add the finely chopped garlic and grated ginger.
Stir fry a little, and add the Malvani masala.
Add the tamarind paste in.
Add the shrimp and some salt and mix everything well. The mixture might feel too dry. Add about 2 spoons of water but not more.
The shrimp will release some water.
Once the shrimp cooks, if you want the masala to have a runny texture, add water accordingly.