For perfect fluffy white rice - rinse the rice in a sieve under cold tap water, and shake off as much excess water possible. Tip the rice into a heavy-bottomed pot, with a 1 : 1 ¼ ratio of rice to cold water and a good pinch of salt. Turn the heat to medium low, add a tight fitted lid and boil for 10 mins. Reduce to the lowest heat and cook for another 10 mins. Turn the heat off and leave to steam for 5 mins, before fluffing the rice. Always keep the rice covered, unless serving, or your rice will be dry.

Slice the tomatoes into ¼ wedges (optionally - boil the tomatoes whole, with a 'X' sliced into its bottom, for 30 seconds, then remove to cool and peel the skins before slicing into ¼ , to make a smooth sauce, but this is not necessary). Now mince the garlic, and slice the spring onions into chunks, saving the green parts for garnish.

Combine all the stock ingredients into a jug and mix well. Then in another bowl whisk the egg mixture. Lastly, combine the slurry ingredients in a small cup and set everything aside.

In medium-sized saucepan over a high heat, add a splash of oil and fry the garlic and spring onion for 30 seconds, then add curry powder, tomato purée and tomato wedges with a pinch of salt and toss well. Reduce the heat to medium and cook for 2-3 mins or until the tomatoes get jammy.

Pour in the stock mixture and bring to a simmer, cook for 6 mins, then give the cornstarch slurry a quick mix with your finger, before drizzling into the sauce. Gently mix, to make sure not to break the tomatoes too much and cook for 1 minute.

Now drizzle the egg mixture into the pan, creating circular motions and let it simmer for 1 minute then reduce the heat to the lowest fire. Use a spatula to drag three gentle folds of silky ribboned pieces of egg. Add a lid and cook for 1 more minute.

Lastly, drizzle toasted sesame oil, toasted sesame seeds and the spring onions greens to garnish. Use a large serving spoon to gently scoop the tomato curry over some fresh rice to serve.