Preheat the oven to 350 degrees. Cover two large baking sheets with parchment paper and set aside.
In a small bowl combine the curry, cinnamon, cumin, cayenne, salt and sugar -- whisk to combine.
Add the egg white and water to a large bowl and whisk vigorously until the egg mixture is light and frothy. Add the nuts to the egg and fold them into the egg white until the nuts are well coated. The nuts should be tacky with the egg white, but not soaking in them. If there's noticeable liquid in the bottom of the bowl, add more nuts and continue to fold until they are all well coated.
Add the spice mixture to the nuts and use a spatula to toss them until the nuts are well coated.
Divide the nuts between the two baking sheets, arranging in a single layer and bake for 10 minutes.
Remove the pans from the oven and divide the coconut between the two pans of nuts. Use a spatula to stir and flip the nuts and coat them with the coconut. Arrange in a single layer and bake for an additional 10 minutes.
Remove nuts from the oven and cool to room temperature on the baking sheet. Store in an airtight container.