Sauteed Shrimp with Coconut and Mustard

INGREDIENTS

• 3 tablespoons water
• 2 tablespoons brown mustard seeds
• 1 small coconut or 1 cup thawed frozen grated coconut
• 3 tablespoons vegetable oil
• 1 lb large shrimp in shell (21 to 25 per pound), peeled, leaving tail and first segment of shell intact, and deveined
• 1 teaspoon salt
• 1 teaspoon ground turmeric
• 7 small fresh Thai chiles (2 to 3 inches; preferably green), 6 slit lengthwise on one side(not all the way through)