Place a large high-sided frying pan on a medium to high heat and add the coconut oil. Once sizzling, add the mustard seeds.
When they start to spit, add the cumin seeds, garlic, chillies, onions, curry powder, salt and curry leaves.
Fry for 3-4 minutes, or until the onions start to soften and turn golden in colour, then add all the remaining ingredients (except the lime juice) cover, and cook on a medium heat for 15 minutes, or until the oil starts to separate.
Allow to cool slightly, then add the lime juice and mix together. Season to taste, and serve.
Recipe courtesy of The Locals' Kitchen: Sri Lanka
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