Wash the rice in a sieve, then shake off the water and tip into a heavy-bottomed pot with the same ratio of water and a good pinch of salt. Bring to the boil, give it a quick mix, add a lid and reduce the heat to low. Cook for 15 mins. Use a rice paddle to fluff-up the rice, turn the heat off and put the lid back on for 10 mins to steam. Keep the lid on until ready to serve.

Use a knife to roughly score a ‘X’ on the bottom of each tomato, then place the tomatoes into a bowl of hot water and set aside for 1 min. Meanwhile, peel and finely slice the garlic, then slice the spring onion whites into 1 inch chunks (chop and reserve the green part for garnishing).

Using the ‘X’ as a starting point, peel the tomatoes and discard the skins. Quarter the tomatoes into wedges.

Prepare the stock in a jug or mug, mix well and set aside. Combine the egg mixture ingredients in a small bowl, whisk well and set aside. Combine the slurry ingredients in a small dish and set aside.

Set a medium-sized saucepan over a medium-high heat, add 1 tbsp oil and fry the garlic and spring onion chunks for 1 min. Add the curry powder, tomato purée and tomato wedges, then cook for 2 mins.

Pour in the stock, mix well and simmer for 8 mins. Mix the cornstarch with your fingers before pouring into the pan. Mix well and bring to the boil to thicken the sauce. Cook for 1 min. Tip the egg mixture into the pan, drizzling it in a circular pattern, then leave to cook for 1 min. Reduce the heat to low, then lightly create 3-4 folds, dragging the edges to the centre. Add a lid and cook for 1 min.

Finish the dish with a drizzle of toasted sesame oil, toasted sesame seeds and the reserved chopped green spring onions. Use a large serving spoon to scoop the curry on top of bowls of fluffy hot rice.