Cook the rice in water according to the rice package directions. If you are using brown rice, it can take up to 45 minutes. Work on other parts of the dish while it cooks.
Next, hard boil the eggs. Put the eggs in a medium-sized pot and cover them with water. Put the pot over medium heat. When the pot starts boiling, set the timer for 10 minutes.
After the timer is up, drain the pot and rinse the eggs in cold water to make them easier to handle. Peel them and chop them into ¼-½-inch (0.64-1.27 cm) pieces. Be careful not to mash them! Set the chopped eggs aside.
Melt the ghee in a cast-iron skillet over medium-high heat. Add the onions and cook until they start to brown, about 5 minutes.
Add in the garlic, ginger, and bird’s eye chili and cook for one minute. Next, add in the garam masala, corinader, cumin, paprika, salt, and pepper cook an additional minute. Stir in the chopped tomatoes and cook 5-6 minutes, stirring frequently.
Add one cup of water to the skillet and the frozen peas. Turn the heat to medium-low and let the contents of the skillet simmer for about 5 minutes, stirring occasionally. The peas should fully thaw and cook.
Take the skillet off the heat and gently stir in the chopped and cooked eggs, the malt vinegar (if using), and the cilantro.
Serve your finished egg curry over the cooked rice.