Melt oil in a large non-stick skillet over medium high heat.

Add black mustard seeds and cook for 30 seconds – they will pop and sizzle

Add cumin seeds and cook for 30 seconds.

Add eschalot and onion, cook for 3 minutes until translucent but not coloured.

Add garlic and green chilli, cook for 2 minutes until softened but not golden.

Add turmeric and curry leaves, cook for 30 seconds.

Add coconut, water and salt. Cook until water mostly evaporates – about 3 minutes.

Place carrot and cabbage in a large bowl. Add hot coconut mixture. Toss well – the cabbage should wilt from the heat.

Taste and check if it needs more salt for your taste.

Toss through coriander. Serve warm or at room temperature. Best eaten on the day of making. See Note 7 regarding reheating/making ahead.