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Indian-style curried eggs
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Ingredients:
  • 300.00 gm Basmati rice
  • 36.40 gm olive oil
  • 1 brown onion, finely chopped
  • 20.00 ml grated fresh ginger
  • 24.80 gm tandoori paste
  • 2 tomatoes, peeled, chopped (see note)
  • 300ml carton cream
  • 127.50 gm vegetable liquid stock
  • 42.00 gm lemon juice
  • 12 hard-boiled eggs, peeled, halved
  • 250.00 ml fresh coriander leaves
  • 125.00 ml slivered almonds, toasted
Instructions:
  • Prepare perfectly cooked rice by following the absorption method instructions provided on the packet.
  • In a non-stick frying pan over medium heat, sauté onion and ginger in oil for 3 minutes until onion is tender.
  • Combine the tandoori paste, tomatoes, cream, stock, lemon juice, salt, and pepper in the pot. Bring to a boil, then reduce heat and gently add the eggs. Spoon the sauce over the eggs and simmer for 15 minutes until the sauce thickens and the eggs are heated through.
  • Chop half of the coriander and add it to the rice along with the almonds. Stir thoroughly to mix everything together, and season with salt and pepper to taste.
  • Serve the rice in bowls, top with eggs and sauce, and garnish with the rest of the coriander leaves.

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