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Heat oil in a heavy bottomed kadai or wok over medium-high heat.
Add ginger-garlic and cook, stirring, until fragrant, 1 minute.
Tip in onion with a bit of salt, and cook, stirring frequently, until soft, dark golden brown and slightly caramelized, about 10-15 minutes.
Then add chilies, curry leaves and tomatoes and cook, until tomatoes are broken down into a soft mass, 5 minutes.
Push the onion-tomato mixture to the side of the pan, drizzle a bit of oil, and toast the spice mix—chili, turmeric, garam masala, black pepper, fennel—for a few seconds until fragrant.
Then add water and stir to combine. Season to taste.
Cut a few gashes lengthwise in the egg white, or cut each egg lengthwise into half, and add to the wok.
Reduce heat to low and simmer for a few minutes until spices are absorbed, about 3 minutes.
Splash a bit of water if masala gets too dry.
Switch off heat and drizzle with extra coconut oil, if you like.
Serve hot with warm appam, flatbread, or rice.