Fill a medium pan with cold water and carefully add the whole eggs. Pop the pan on a high heat and bring to the boil. As soon as the water starts boiling, take the pan off the heat. Cover with a lid and set aside for 7 mins. Drain and plunge the eggs into ice-cold water. When cool, carefully peel the eggs and set to one side. Fill and boil your kettle.

While the eggs cook, cut a cross in the bottom of each tomato. Place in a bowl. Pour hot water from the kettle over the tomatoes. Leave for 1 min, then drain. When cool enough to handle, peel off and discard the skins. Fill and boil the kettle again.

Peel and roughly chop 2 shallots, the ginger and the garlic. Add to a food processor with the tomatoes. Halve the habanero chilli (habaneros are extra hot, so even if you like things spicy, flick out all the white bits and try a little to see how much you want to add – half may be plenty), and add to the tomatoes. Blitz to a smooth paste – this is your sambal. No food processor? Use a sharp knife to finely chop everything then stir together.

In a dry frying pan or wok, toast 2 tsp cumin seeds and the peanuts for 1-2 mins on a medium heat till fragrant and popping. Tip them onto a plate. Warm ½ tbsp olive oil in the same pan. Tip in the sambal paste and cook and stir for 5 mins till the paste begins to darken.

Add the toasted cumin, peanuts and 1 tsp each ground coriander and turmeric. Pour in the coconut milk and 200ml boiling water. Add ½ tbsp Demerara sugar, turn the heat down to low and simmer for 20 mins, stirring occasionally, till the sauce is thick.

While the curry cooks, rinse the rice. Tip it into the empty eggs pan and pour in 300ml hot water from the kettle. Add a pinch of salt. Cover and bring to the boil, then turn the heat down and simmer for 8 mins. Take off the heat and set aside, lid on, for 4-5 mins to finish cooking the rice.

Peel and thinly slice the remaining shallot. Warm 1 tbsp olive oil in a small frying pan. Add the shallot and fry for 3-4 mins, stirring, till crisp.

Once the sambal sauce is thick, squeeze in the juice from half of the lime. Taste and add more lime juice, salt or sugar if you think it needs it. Lower in the peeled eggs. Simmer for 5 mins to warm through. Serve the curry with the rice, crispy shallot and wedges of lime.