Overlap the sides of the slit in the chillies to enclose the cheese, then dip in the flour, working with 2 chillies at a time. (Coat any tears in the chillies with flour.) Using tongs, dip and roll the chillies in the egg mixture to coat. Fry in the hot o
Pre-heat the grill to a high heat. Place the chillies onto a foil-lined grill rack and grill, turning, until the skins char, about 8 minutes. Place in a bowl, cover with cling film and leave to cool, about 10 minutes.
Peel the skin from the chillies. Slice each open lengthwise, about ? inch from the top, ? inch from the bottom. Remove the seeds, then rinse gently to flush out any remaining seeds. Blot dry, inside and out, with kitchen paper. Carefully stuff each chilli
Preheat the oven to 180 degrees, gas mark 4. Line a baking sheet with kitchen paper. Heat 1 to 1 ? inches of vegetable oil in a large pot over a medium/high heat until a cube of bread dropped into the oil turn golden within 20 seconds.
Meanwhile, beat the egg whites, 2 tablespoons of water and 1 teaspoon of salt with an electric whisk until stiff but not dry. Beat the yolks in a separate bowl until combined, then gently fold them into the whites.
Ladle the tomato broth into 4 shallow bowls, place 2 chillies in each. Garnish with coriander.
Puree the tomatoes, onion and garlic in a blender until smooth. Heat the olive oil in a large saucepan over a high heat until almost smoking. Add the tomato puree, cloves, peppercorns, bay leaves, cinnamon stick and coriander sprig and fry, stirring, unt