Coconut Egg Curry with Potatoes and Peas

Steps

1. Place the eggs in a large pot, cover with cold water by an inch, bring to a boil, then cover, turn off the heat and let stand 12 minutes so the yolks set fully, well past 160°F (71°C).
2. Move the eggs to a bowl of cold water for 5 minutes, then peel, halve lengthwise and set aside. Empty and dry the pot.
3. While the eggs cool, peel and cube the potato, chop the onion, mince the garlic and grate the ginger.
4. Heat the canola oil in the pot over medium heat. Add the onion and cook 6 to 8 minutes until soft and golden.
5. Stir in the garlic and ginger and cook 1 minute, then add the curry powder, turmeric and cumin and stir 30 seconds until fragrant.
6. Add the tomatoes-canned and cook 3 minutes, scraping the bottom, then pour in the coconut milk and the water and stir in the salt.
7. Add the potato, bring to a simmer, cover and cook 15 to 18 minutes, stirring now and then, until the potato is tender when pierced.
8. Stir in the peas and simmer uncovered 3 minutes until hot and the sauce has thickened slightly.
9. Nestle the halved eggs cut side up into the sauce, spoon some sauce over them and warm 2 minutes.
10. Turn off the heat, stir the lime juice gently into the sauce, and serve topped with the cilantro.