Put the eggs in a pan over a medium heat and cover with cold water. As soon as the water boils, take the pan off the heat. Cover 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.
While the eggs cook, cut a cross in the bottom of each tomato. Place in a bowl. Cover with boiling water. Leave for 1 min, then drain. When cool enough to handle, peel off and discard the skins.
Peel and roughly chop 2 of the shallots and the ginger and the garlic. Chuck into a food processor
with the tomatoes. Halve the habanero chilli (this week’s chillies are hot, so even if you like things spicy, be sure to flick out all the white bits and have a nibble to see how much you want to add – half should be plenty), and add to the tomatoes. Blitz to a smooth paste – this is your sambal. No food processor? Just use a sharp knife to finely chop everything.
In a dry frying pan or wok, toast 2 tsp cumin and 1 tsp coriander seeds for 1-2 mins till fragrant and popping. Tip onto a plate. Warm ½ tbsp oil in the same pan. Tip in the sambal. Cook and stir for 5 mins till the colour begins to darken.
Add the toasted spices and 1 tsp turmeric. Pour in the coconut milk. Pour in 200ml boiling water. Add ½ tbsp Demerara sugar. Simmer for 20 mins on a low heat till the sauce is thick.
While the curry is cooking, rinse the rice. Tip it into a pan with 300ml boiling water. Add a pinch of salt. Cover and bring to the boil then turn the heat right down and simmer for 8 mins. Take off the heat. Set aside, lid on, for 4-5 mins to finish cooking the rice.
Peel and thinly slice the remaining shallot. Heat 1 tbsp oil in a small frying pan. Fry the shallot for 3-4 mins, stirring constantly, till golden and crisp.
Once the sambal sauce is thick, taste and add more salt, pepper or sugar if you think it needs it. Lower in the eggs. Simmer for 5 mins to warm through. Serve with the rice and crispy shallot.