Place the eggs in a medium pot and add enough cold water to completely cover the eggs. Bring to a rolling boil over high heat. Turn off the heat and let the eggs sit in the water for 8 minutes. Drain the water and submerge the eggs in an ice bath. When the eggs are cool enough to handle, peel the shells.

Heat ¼ cup oil in a large skillet or wok over high heat. Add the turmeric and heat for 10 seconds. Add the cooked eggs and fry them until golden and slightly blistered on all sides. Remove the eggs with a slotted spoon and set them aside.

Drain the oil, keeping 2 tablespoon in the pan. Add the shallots, garlic, and ginger and saute for 30 seconds or until aromatic. Add the tomatoes and saute for 1 minute. Add the vegetable or chicken stock, szechuan peppercorn, chili powder, star anise, and fennel seeds and bring it to a boil. Reduce heat to medium and continue to simmer for 10 minutes.

Season the curry with soy sauce and sugar and add the cornstarch water slurry. Add back the eggs and bring it back to a simmer. Season the curry with salt and pepper and garnish with cilantro. Serve with rice.