Burmese Shrimp Curry

heat peanut oil in a large saucepot, over a medium flame add mustard seed, cover, and cook until popping stops add onions, celery, garlic, and ginger heat and stir for 3-4 minutes add turmeric, coconut milk, chile powder, and cumin-mix well season to taste with salt heat and stir for 3-4 minutes, to allow flavors to meld add mushrooms, shrimp, zucchini, and chicken stock bring just to a boil, reduce heat, and simmer for 4-5 minutes, no more stir in lime juice to taste remove to a serving dish serve hot, garnished with an assortment of condiments