Place a saucepan over medium heat. Add ½ cup water. Add ground turmeric. Season with salt. Add mussels. Cook, covered, for about 5-6 minutes. Shake the pan once or twice during cooking. When mussels are cooked, shells will open. Discard unopened shells. Drain. Scoop out the mussel meat from the shells. Set aside.

Meanwhile heat oil in a frying pan over medium-high heat. Add shallots, onions, curry leaves, green chilies and coconut slices. Sauté, stirring occasionally, for 3-4 minutes or until onions and coconut slices are browned. Add garlic and ginger. Sauté, stirring occasionally, for 1 minute or until fragrant.

Add ground turmeric, ground coriander, garam masala, ground black pepper and red chili powder. Season with salt. Sauté, stirring constantly, for a minute or until fragrant. Add tomatoes. Cook, stirring occasionally, for 2-3 minutes or until the tomatoes break down and turn mushy. Stir in cooked mussels. Add a little water if needed. Cook, covered, for about 2 minutes.

Garnish with curry leaves.