Preheat the oven to 350°F (180°C).
Heat the oil in a large skillet or medium dutch oven. Cook the onion and garlic for 2 – 3 minutes, until the onion is translucent.
Add the ground beef and cook, breaking up the chunks with a spatula, until it is browned and all of the liquid has evaporated.
Add the salt, pepper, curry powder and oregano, and cook for 2 to 3 more minutes to release the flavours in the spices.
Add the tomatoes. If using whole canned tomatoes, crush each one in your fist (holding it over the pot) to mush it up before adding it to the pot, then add the juices from the can (or purée the tomatoes before adding, using an immersion blender.)
Cook the tomato sauce over medium heat, uncovered, for 5 minutes.
Put the rice into a 9 x 13-inch (23 x 33 cm) pan.
Pour the hot tomato/meat sauce over the rice.
Beat the eggs and mix them with the water. Pour them into the pan with the rice and sauce. Add 1 cup of the grated cheese.
Stir everything together, mixing it very well right in the baking dish.
Bake for 45 minutes, uncovered. Then open the oven and sprinkle the remaining cup of grated cheese over the casserole. Bake for another 15 minutes.
Let rest for 10 minutes before serving. Scoop out portions to serve. Serve with a green salad and steamed vegetables (broccoli or carrots are nice).
Serves 6 to 8.