egg and lentil curry with coconut and pickled lime

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Cooking receipe to make egg and lentil curry with coconut and pickled lime under category General Recipes. You may find some video clips related to this receipe below.

egg and lentil curry with coconut and pickled lime

delia smith

4 large eggs

75g green lentils

75g creamed coconut

1 rounded teaspoon lime pickle juice and grated zest of a fresh lime

1 large onion

1 small red chilli (preferably bird eye)

2 fat doves garlic

25mm piece root ginger

3 cardamom pods crushed

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 dessertspoon coriander seeds

2 tablespoons groundnut or other flavourless oil

1 rounded teaspoon turmeric powder

1 teaspoon fenugreek powder salt

to serve:

150ml rice cooked (qv)

a little extra lime pickle

medium frying pan with a lid.

Get everything prepared and ready to go. Peel the onion cut it in half and then into thin slices.

De seed and finely chop the chilli peel and chop the garlic as well then measure out the lime pickle and chop that quite finely.

Peel and grate the ginger you need a good heaped teaspoonful.

The creamed coconut should be shredded with a sharp knife and placed in a heatproof measuring jug.

Put the kettle on to boil.

Place the frying pan over a medium heat and as soon as it gets hot measure the whole spices (cardamom cumin fennel and coriander) straight into it.

Dryroast them (2 to 3 minutes).

Shake the pan from time to time to toss them around a bit and as soon as they start to jump remove them from the heat and tip them straight into a mortar.

Place the pan back over the heat turn it up high and add the oil.

As soon as it is really hot add the onions and keeping the heat highish let them sizzle and brown and become quite dark at the edges which will take about 4 minutes.

Turn the heat back down to medium and add the chilli ginger garlic and lime pickle along with the turmeric and fenugreek.

Crush the roasted spices finely with a pestle add these to the pan as well then stir everything together.

See to the coconut next: pour boiling water up to the 570ml level in the jug containing the coconut then whisk it all together.

Stir the lentils in to join the rest of the ingredients add the grated lime zest and the coconut liquid stir again and as soon as it reaches simmering point turn the heat down. Put the lid on and let the mixture simmer as gently as possible for 45 minutes stirring it now and then (dont add any salt at this stage).

About 10 minutes before the end of the cooking time place the eggs in a saucepan of cold water bring them up to a gentle simmer and time them for 6 to 7 minutes depending on how you like them.

When theyre ready let the cold tap run on them until theyre cool enough to handle. When the sauce is ready season it well with salt and add the lime juice.

Peel the eggs under cold running water slice them in half and pop them on top of the sauce giving everything a couple more minutes cooking with the lid on.

Serve the egg curry with rice some more lime pickle and perhaps some mango chutney to add a touch of sweetness.

Serves 2

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