Prep 10 mins
Cook 45 mins
This recipe is great for lunches/brunches with a big salad and some cripsy bread. Nothing like the curried egg sandwiches that I grew up with that's for sure! If you like the flavoursome indian tandoori flavour (not hot at all) you will love this recipe. I have my own back yard chooks and find that with their lovely orange yolked eggs and the bright pink of the tandoor this is not just flavoursome, but beautiful in colours! The recipe was on the taste.com.au site and I've been using it regularly for a couple of years now!
- 1 1⁄2 cups basmati rice
- 2 tablespoons olive oil
- 1 brown onion
- 1 tablespoon fresh ginger, grated
- 1 tablespoon tandoori paste
- 2 tomatoes, peeled, chopped (see note)
- 300 ml cream
- 1⁄2 cup vegetable stock
- 2 tablespoons lemon juice
- 12 hard-boiled eggs, peeled, halved
- 1 cup fresh coriander leaves (cilantro)
- 1⁄2 cup slivered almonds
- 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.
- 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.
- Roughly chop half the coriander. Add to rice with almonds and stir well to combine. Season with salt and pepper.
- Spoon rice into serving bowls. Spoon over eggs and sauce. Sprinkle with remaining coriander leaves.
- NOTE: To peel tomoatoes, cut a small cross in the base of each tomato. 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.