Steamed egg curry

Crack the eggs into a bowl with the salt and turmeric.

Warm the water: comfortable to dip the fingers in, warm not hot, 35 to 45 C or 95 to 113 F; the temperature gives the soft velvety texture.

With a hand blender or whisk, mix in half a cup of the warm water, then the remaining cup, until frothy.

Oil the steaming container all around and pour in the eggs.

Set a trivet in a large pot, add hot water and bring to a boil; switch off the heat, set the container on the trivet, cover with its lid or foil. The water should come one third up the side, no more.

Cover the pot, bring back to a boil on high, then lower to medium and steam 10 minutes. Switch off and leave 5 minutes uncovered.

Lift out with oven mitts; run a butter knife around the edge and cover again to rest.

Blend the onions, ginger, garlic and tomatoes to a smooth paste.

Heat the oil in a pot; fry the boiled potato until golden brown and remove.

Lower the heat, add the paste and stir on medium heat until it looks dry.

Invert the egg container onto a plate to release the egg; cut into pieces not too small, or they break in the gravy.

Add the turmeric, cumin, coriander and chili powders with a splash of water; stir on low heat a minute.

Add the fried potato, the hot water, salt and garam masala.

Slowly and gently add the steamed eggs; cook uncovered on low heat 5 to 7 minutes.

Finish with coriander leaves. Serve with rice or roti.