In a saucepan, heat 1 tablespoon oil.
When hot add mustard seeds, Ginger and garlic, dried chilis, curry leaves, turmeric and paprika.
Sautee for a few moments, then add cilantro purée, remaining 1/2 cup of coconut milk, roasted cumin powder, coriander powder, and lime zest.
Simmer and reduce for 10 minutes, stirring constantly so as not to burn.
Add salt and pepper to taste and water if necessary to achieve desired consistency.
When sauce is done cooking and heat is off, add lime juice and sugar.