Indian Style Curried Eggs

Name: Indian Style Curried Eggs
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1.5 cup basmati rice; 2 tbsp olive oil; 1 brown onion; 1 tbsp fresh ginger; 1 tbsp tandoori paste; 2 tomatoes; 300 ml cream; 0.5 cup vegetable stock; 2 tbsp lemon juice; 12 hard-boiled eggs; 1 cup fresh coriander leaves; 0.5 cup slivered almonds

A South Asian dish of basmati rice, tomatoes and slivered almonds, seasoned with ginger and steamed. It's finished with coriander leaves.

55 min · Serves 6 · Medium

Method

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Time: Prep 10 min · Cook 45 min · 55 min total
Difficulty: medium

1
Cook the rice using absorption, steam or boiling methods. Meanwhile, head oil in a non-stick frying pan over medium heat. Add onion and ginger. Cook for 3 minutes or until onion is tender.
3 min
2
Stir in tandoori paste, tomatoes, stock, lemon juice and salt and pepper. Bring to the boil. Reduce heat to low. Add eggs. Spoon sauce over eggs and simmer 15 minutes or until sauce thickens and eggs are heated through.
15 min
3
Roughly chop half the coriander. Add to rice with almonds and stir well to combine. Season with salt and pepper.
4
Spoon rice into serving bowls. Spoon over eggs and sauce. Sprinkle with remaining coriander leaves.
5
Place into a heat-proof bowl. Cover with boiling water. Stand for 5-10 minutes or until skin begins to curl where it has been cut. Drain. Peel and discard skin.
10 min