Skin the chuw chuw and cut them into 1 inch cubes.
In a pan heat oil. Add mustard seeds, curry leaves, dry chili (you can break them if you like). Once the mustard seeds stop splattering add onion, garlic and sauté until the onion turns translucent (golden brown).
Now add the chuw chuw, salt. Place a lid and cook until the chuw chuw is done (cooked). NOTE: time to time stir to avoid burning. And also you don't need to add water.
Once the chuw chuw is cooked, add the shredded coconut.