Indian style curried eggs
recipe

Tasty Indian style curried eggs Recipe

Indian style curried eggs
Prep Time : 0:20 | Cook Time : 0:25 | Total Time : 0:45 | Serving : 4 person.

Ingredients

  • 1 1/2 cups Basmati rice

  • 2 tablespoons olive oil

  • 1 brown onion, finely chopped

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon tandoori paste

  • 2 tomatoes, peeled, chopped (see note)

  • 300ml carton cream

  • 1/2 cup Massel vegetable liquid stock

  • 2 tablespoons lemon juice

  • 12 hard-boiled eggs, peeled, halved

  • 1 cup fresh coriander leaves

  • 1/2 cup slivered almonds, toasted

Method

  • Step 1

    Cook rice following the absorption method directions on the packet.

  • Step 2

    Meanwhile, heat oil in a non-stick frying pan over medium heat. Add onion and ginger. Cook for 3 minutes or until onion is tender.

  • Step 3

    Stir in tandoori paste, tomatoes, cream, stock, lemon juice, and salt and pepper. Bring to the boil. Reduce heat to low. Add eggs. Spoon sauce over eggs and simmer for 15 minutes or until sauce thickens and eggs are heated through.

  • Step 4

    Roughly chop half the coriander. Add to rice with almonds and stir well to combine. Season with salt and pepper.

  • Step 5

    Spoon rice into serving bowls. Spoon over eggs and sauce. Sprinkle with remaining coriander leaves.

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