Preparation

• In a large bowl, combine 2 Tbs. of the oil, the garlic, chopped ginger, mustard seeds, turmeric, and 1/2 tsp. salt. add the shrimp and toss to coat.
• In a small skillet over medium-low heat, toast the cloves, coriander seeds, cardamom pods, cumin seeds, and fennel seeds, shaking the pan frequently, until aromatic, about 1 minute. Transfer to a spice grinder, and pulse until finely ground. In a medium bowl, add the spices to the coconut milk, and set aside.
• In a small Dutch oven or other heavy-duty pot, heat the remaining 2 Tbs. of oil over medium-high heat. Add the julienned ginger, jalapeños, and curry leaves, and cook for 2 minutes. Add the coconut-milk mixture, stock, lime juice, and sugar, and bring to a boil. Reduce the heat to medium low, then add the shrimp, tomatoes, and 1-1/4 tsp. salt. Cook until the shrimp are bright pink, 2 to 3 minutes. Stir in the rice and chopped cilantro. Divide the soup among warm, shallow bowls, garnish with the cilantro leaves, and serve with lime wedges.