I belong to Ayroor, a teeny village in hinterland Kerala, India. Sally Chechi is the cook in my house there, and this is her recipe. This is best eaten with Dosa; Idli; or rice, ghee, and chicken curry. I also love eating this with ripe bananas. (I may be the only one.) You will find Kashmiri red chilies in any Indian store. This can be stored in the refrigerator for about two weeks. —Elizabeth George
Break up each chili into three or four pieces. Remove the stems.
Peel the garlic and shallots, leaving them whole.
Heat the coconut oil in a medium wok until it shimmers. Saute the chilies, garlic and shallots for about ten minutes over a medium–high flame, stirring constantly, until the chilies are burnished in places. Take off the flame.