Keralan Coconut Egg Curry

Boil a kettle

Peel and finely slice the onion[s]

Chop the sweet potatoes (skins on) into bite-size pieces

Peel and finely chop (or grate) the garlic

Place the coconut cream sachet[s] in a mug and cover with boiled water (this softens the naturally hard cream)

Heat a pot, with a matching lid, with a drizzle of vegetable oil over a high heat

Once hot, add the basmati rice, sultanas and 350ml [700ml] cold water

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked, then remove from the heat and keep covered until serving

Meanwhile, add the eggs to a separate pot of salted boiled water over a high heat (salt prevents the eggs from cracking)

Once boiling, boil for exactly 7 min, for perfect, mid-boiled eggs

Meanwhile, fill a bowl of very cold water with ice (Gousto's ice packs are perfect) ready for cooling your eggs quickly later

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a matching lid, with 2 tbsp [4 tbsp] vegetable oil over a medium-high heat

Once hot, add the onion with a big pinch of salt and cook for 5 min or until slightly softened

Once softened, add the sweet potato, garlic, curry powder and turmeric and cook for 5 min further

Meanwhile, once the eggs are done, drain and add them to your ice water (this stops them from cooking further and helps them peel easier)

Tip: no ice? Run them under very cold running water for 3 min, then set aside in a bowl of cold water

Dissolve the stock cube[s] in 200ml [400ml] boiled water

Combine the softened coconut cream with the stock and add it to the pan

Reduce the heat to medium-low, cover and cook for 5-10 min or until the sweet potato is fork- tender

Meanwhile, peel the cooled eggs and cut them in half

Chop the coriander finely, including the stalks

Stir a large knob of butter through the cooked rice and season generously with salt and pepper