1
Heat coconut oil in a large pot over medium heat. Add black mustard seeds and cook until they start to pop (2-3 mins).
2
Add the onions, curry leaves, and salt. Cook for a few minutes until the onions are soft.
3
Add the tomatoes, ginger, garlic, chiles, turmeric, and egg curry spice blend. Cook for a few minutes until the tomatoes are soft.
4
Stir in coconut milk and water. Simmer for 5 minutes and then transfer to a container to cool.