Curried eggs with rice and onion rings

Ingredients:

Curry

• 6 eggs
• Peanut oil for stewing and frying
• 1 thinly sliced ​​red onion
• 2 crushed cloves of garlic
• 2 pods of chili de arbol peppers
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 450 gr. coconut milk
• 1/2 cup water
• 1 small bunch of fresh coriander leaves
• 1 large shallot, finely chopped
• 1/4 cup rice flour

Rice

• 1 tbsp. l. peanut butter
• 2 stalks of leeks, washed and thinly sliced ​​(white part only)
• 1 cup red rice
• 2 bay leaves
• 2 cups vegetable broth

Preparation:

1. Cooking rice: Place a small saucepan over medium heat and heat the peanut oil until glossy.
   
   Sprinkle the leeks with a little salt (it will draw out excess moisture), add to the oil, and sauté until soft. Add the rice to the mixture and stir until completely coated with oil. Pour in the broth and add the bay leaf.
   
   Bring to a boil and simmer for 20 minutes, covered. Once the rice is cooked through and has absorbed the liquid, remove it from the heat and keep it in a warm place to rest (a towel or small blanket works well for this purpose).
2. Cooking curry: Bring a saucepan half-filled with water to a boil. Carefully lower eggs into water using a large spoon and cook for 14 minutes.
   
   

   Cooking tip:

   
   Reduce the heat if the pan boils again. Immediately place the cooked eggs in a bowl of cold water to prevent a grayish tint from forming around the yolk. Let the eggs cool in the cold water for a few minutes, then peel and cut them in half.
   
   
   Heat a couple of tablespoons of peanut oil in a deep frying pan, when it becomes glossy, add the onion and garlic and fry until golden brown.
3. Meanwhile, toast the peppercorns, coriander seeds, and cumin seeds in a small frying pan over medium heat, stirring constantly to prevent burning. As soon as the mixture starts to smell, remove from the heat and transfer to a spice grinder to grind. Add the spices and turmeric to the pan with the onions and sauté for about 30 seconds, then pour in the coconut milk and water.
   
   Bring the mixture to a boil and simmer for 20 minutes, until everything is fully infused. During the last 5 minutes of cooking, add the egg halves to the curry. Gradually stir in a generous handful of cilantro, being careful not to break the eggs.
4. In a small saucepan, add peanut oil to cover the bottom by 2 inches. Dredge the shallots in rice flour and drop one ring into the pan to test the oil's temperature (it should sizzle, brown, and float to the surface). Fry the onion rings in batches, drain on paper towels, and season with salt.
   
   Serve each dish with a spoonful of rice, a generous dollop of curry sauce, and half an egg. Garnish with fried onion rings and serve immediately.