Balti-Style Eggs (Hard-Boiled Eggs in Coconut Milk Sauce)

Ingredients

• •1 1/2 tablespoons (22 ml) neutral oil, such as sunflower or grapeseed
• •1 1/2 teaspoons whole black mustard seeds
• •1 medium white or red onion (8 ounces; 227 g), thinly sliced
• •1 to 2 small green chiles, such as bird's eye, thinly sliced
• •1 1/2 tablespoons (9 g) ground cumin
• •1 c. à soupe (5 g) ground coriander seed
• •1 tasse (240 ml) water
• •1 1/2 teaspoons Diamond Crystal kosher salt, plus more to taste; if using table salt, use half as much by volume
• •1 c. à café garam masala, optional
• •8 large hard-boiled eggs , cut in half lengthwise
• •1 (13.5-ounce; 383 g) can coconut milk, shaken in the can
• •3 c. à soupe (about 8 g) chopped fresh cilantro, divided
• •Cooked rice , for serving

Method

1. 1.In a medium saucepan, heat oil over medium-high heat until just smoking. Reduce heat to medium-low. Add mustard seeds and immediately cover with a lid. Cook until mustard seeds mostly stop sputtering, about 10 seconds.
2. 2.Add onion and cook over medium heat, stirring often, until onions start to soften, about 3 minutes. Add chile, cumin, and coriander. Cook until fragrant, about 30 seconds. Stir in water and salt. Bring mixture to a boil, then reduce heat to a simmer. Stir in garam masala.
3. 3.Nestle eggs, yolk side up, into sauce. Cook until flavors meld, about 3 minutes. Stir in coconut milk and 1 tablespoon cilantro. Cook until warmed through, about 2 minutes. Season with additional salt to taste. Top with remaining cilantro and serve with rice.