Make the spice mix.
Dilute the tomato paste with enough water to get to the consistency of passata.
Heat your frying pan (don't use non-stick) briefly over medium heat. Add the oil. Use all the oil specified. It's important.
When the oil starts to shimmer add the cardamom and cinnamon stick. Cook until little bubbles form. This takes 20-30 seconds.
Now add the mustard and cumin seed. Stir and cook until the seeds start to crackle. This takes another 20 seconds or so.
Add the garlic ginger paste and green chilies to the pan and cook, stirring constantly, until the paste stops sputtering.
Turn down the heat and add the spice mix. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn.
Turn the heat up to medium high. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.
Add 3 oz of curry base. Stir until bubbles form (little craters really), around 30 seconds. Watch the edges of the pan. The curry can stick here.
Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes.
Add the rest of the curry base and let cook until the bubbles form. Turn the heat down to low. Add the coconut milk and stir.
Mix in the curry leaves and remaining diced green chili. Simmer for about 3-4 minutes.
Add the diced tomatoes. Stir to combine. Add the eggs and cook until the eggs are just warmed through.
Serve with rice or parathas or chapatis or naan.