- 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.
Note: To peel tomatoes, cut a small cross in the base of each tomato. Place into a heat-proof bowl. Cover with boiling water. Stand for 5 to 10 minutes or until skin begins to curl where it has been cut. Drain. Peel and discard skin.