Onion cut into half rings. Fry with vegetable oil over medium heat until golden brown, 4-5 minutes. Add curry paste, cook, stirring, 1-2 more minutes.
Add tomatoes and 200 ml drinking water. Salt and bring to a boil. Cook 10 min.
Add peas and yogurt, stir and cook for 2-3 more minutes
Peel the eggs, chop coarsely. Divide curry among bowls, add eggs and finely chopped cilantro. Leave for 3-4 minutes, covering each bowl with a saucer. Serve with rice.