EGG AND LENTIL CURRY WITH COCONUT AND PICKLED LIME

Egg and Lentil Curry With Coconut and Pickled Lime image

Another recipe using lime pickle that I want to try - from deliaonline.com. If anyone has any suggestions of how to simplify this, I am very interested.

Provided by Jean 7

Categories < 4 Hours

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 21

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Ingredients

4 large eggs, hard boiled
3 ounces green lentils
3 ounces creamed coconut
1 1/2 teaspoons lime pickle, chopped finely
1/2 lime, juice of
1/2 lime, zest of
1 large onion, halved and thinly sliced
1 small red chile, de-deeded and finely chopped
2 fat garlic cloves, finely chopped
1 inch piece gingerroot, finely grated
3 cardamom pods, crushed
1 teaspoon cumin seed
1 teaspoon fennel seed
1 tablespoon coriander seed
2 tablespoons vegetable oil or 2 tablespoons other mild oil
1 1/2 teaspoons turmeric powder
1 teaspoon ground fenugreek
salt
150 ml rice, cooked
lime pickle
mango chutney (optional)

Steps:

Peel onion, cut it in half and into thin slices. Set aside.
Combine chili, garlic, lime pickle, ginger root and lime zest in prep bowl as follows: De-seed and finely chop the chili. Put in a prep bowl. Add peeled, chopped garlic, finely chopped lime pickle, finely grated ginger and lime zest. Add turmeric and fenugreek.
Shred creamed coconut with a sharp knife and placed in a heatproof 4 cup measuring jug. Cover with boiling water up to 1 pint (570 ml) Stir.
Heat frying pan over a medium heat. When hot, measure the whole spices (cardamom, cumin, fennel and coriander) into it. Dry roast spices for 2 - 3 minutes, shaking the pan from time to time to toss them around a bit. Don't roast too long. Remove from the heat and put into a mortar. Crush.
Heat same pan over medium high and add the oil. When hot, add the onions. Brown onions until fairly dark - about 4 minute Add chili etc. from prep bowl, ground roasted spices and coconut water mixture and lentils.
Cover and simmer as gently as possible for 45 minutes, stirring it now and then (don't add any salt at this stage).
While lentils are cooking, hard boil eggs. Cool under running cold water. When cool enough to handle, peel under the running water and slice in half.
When the sauce is ready, season it well with salt and add the lime juice.
Put the eggs on top of the sauce, and cook covered for a couple of minutes to heat eggs.
Serve the egg curry with rice, some more lime pickle and perhaps some mango chutney to add a touch of sweetness.

Nutrition Facts : Calories 1003.8, Fat 55, SaturatedFat 31.2, Cholesterol 423, Sodium 169.3, Carbohydrate 100.2, Fiber 17.7, Sugar 6.3, Protein 32.4

*** Explore more Egg And Lentil Curry With Coconut And Pickled Lime Recipes »

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MiloN BadshA

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This is my new favorite curry recipe! It's flavorful, easy to make, and a great way to use up leftover lentils.

Tshepo Godfrey

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The curry was easy to make, and the ingredients were easy to find. I will definitely be making this again.

Maxwell Hylton

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I made this curry for a dinner party, and it was a hit! Everyone loved the unique flavor profile.

Sally Shmanks

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This curry was a bit too spicy for my taste, but I still enjoyed it. The flavors were complex and well-balanced.

Hussein Omar

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I followed the recipe to a T, and the curry turned out perfectly. The pickled lime added a nice tanginess that balanced the richness of the coconut milk.

Roshanlama Tamang

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Wow! Just wow! This curry is a game-changer. The combination of lentils, eggs, coconut, and pickled lime is genius.

Andria Machitidze

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This egg and lentil curry was a delightful culinary journey. The flavors of coconut and pickled lime danced harmoniously on my palate, creating a symphony of taste.

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