To make the marinade, put the ground spices and vinegar in a shallow dish and season with salt.
Add the oysters and rub them all over with the mixture, then cover and allow to marinate in the refrigerator for 15 minutes.
To make the spice paste, put the desiccated coconut, ginger, chillies, coriander, and mint leaves into a mortar or blender and pound with a pestle or process, adding a little water, if necessary, to make a smooth paste.
Heat the oil in a pan over medium heat, add the spice paste and the coconut flesh, and stir-fry for 2 minutes.
Add the oysters together with the marinade and stir-fry for 2-3 minutes. Cover with a lid and cook for a further 2 minutes, or until the oysters are cooked.