In an oiled silicone mold, add a few drops of Sriracha in each centre, followed by the dark soya sauce and mix with a toothpick and freeze

Remove once frozen and top with the egg white and some of the yolk as well

Place in the Instant Pot on a trivet over some water and cook on egg setting for 5 mins

Remove, cool and unmold

In a sauce pan add some oil and saute the onions

Add the cumin and chilli powder and the ginger and garlic paste

Add salt to taste and top with the blanched tomatoes and mix well

Cover and cook