Boil and prepare the eggs: Start by placing large eggs in a pot of boiling water and let them cook for about 6 minutes for a soft-boiled consistency. Once finished, transfer the eggs to an ice bath to halt the cooking process. After cooling, gently peel the eggs under running water.

Fry the shallots: In a large wok, heat peanut or raw sesame oil over medium heat until shimmering, then add turmeric. Introduce the finely sliced red shallots into the hot oil, frying until golden and soft, about 3-4 minutes. Remove and drain on paper towels.

Deep-fry the eggs: In the same hot oil, slightly increase the temperature and gently lower the peeled eggs. Fry until golden-brown, approximately 5-7 minutes. Remove and drain on paper towels.

Prepare the curry base: Lower heat, add roughly chopped shallots to remaining oil in the wok. Stir-fry for 2-3 minutes until translucent. Add minced garlic, dried ginger powder, chili powder, and curry powder, stirring for another minute until fragrant.

Add tomatoes and seasoning: Incorporate chopped Roma tomatoes and crushed tinned tomatoes to the curry base, stirring well. Cook for 5-7 minutes until thickened. Mix in fish sauce and season with salt, cooking for an additional 2 minutes.

Simmer the eggs in curry: Halve the deep-fried eggs, showcasing the yolk side up. Nestle them into the curry and let simmer on low heat for about 5 minutes to infuse flavors.

Final touches and serve: Add ground dried shrimp for umami, adjust seasoning if needed. Remove from heat and garnish with fried shallots. Serve hot over steamed rice or alongside flatbread.