Egg and Lentil Curry With Coconut and Pickled Lime

• large eggs↗4

  hard boiled

• green lentils↗3 ounces
• creamed coconut↗3 ounces
• lime pickle↗1 1⁄2 teaspoons

  chopped finely

• lime↗1⁄2

  juice of

• lime↗1⁄2

  zest of

• large onion↗1

  halved and thinly sliced

• small red chile↗1

  de-deeded and finely chopped

• fat garlic cloves↗2

  finely chopped

• gingerroot1

  finely grated

• cardamom pods↗3

  crushed

• cumin seed↗1 teaspoon
• fennel seed1 teaspoon
• coriander seed↗1 tablespoon
• vegetable oil or other mild oil↗2 tablespoons
• teaspoons turmeric powder↗1 1⁄2
• teaspoon ground fenugreek1
• salt↗
• To serve
• ml rice, cooked↗150
• lime pickle↗
• mango chutney (optional)

Step-by-step instructions

1. 1

   Peel onion, cut it in half and into thin slices. Set aside.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Cover and simmer as gently as possible for 45 minutes, stirring it now and then (don't add any salt at this stage).

7. 7

   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.

8. 8

   When the sauce is ready, season it well with salt and add the lime juice.

9. 9

   Put the eggs on top of the sauce, and cook covered for a couple of minutes to heat eggs.

10. 10

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