1 hr 5 mins
Jean #7's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Peel onion, cut it in half and into thin slices. Set aside.
- 2Combine 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.
- 3Shred 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.
- 4Heat 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.
- 5Heat 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.
- 6Cover and simmer as gently as possible for 45 minutes, stirring it now and then (don't add any salt at this stage).
- 7While 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.
- 8When the sauce is ready, season it well with salt and add the lime juice.
- 9Put the eggs on top of the sauce, and cook covered for a couple of minutes to heat eggs.
- 10Serve the egg curry with rice, some more lime pickle and perhaps some mango chutney to add a touch of sweetness.
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Nutritional Facts for Egg and Lentil Curry With Coconut and Pickled Lime
Serving Size: 1 (379 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1003.7
- Calories from Fat 495
- Total Fat 55.0 g
- Saturated Fat 31.2 g
- Cholesterol 423.0 mg
- Sodium 169.2 mg
- Total Carbohydrate 100.1 g
- Dietary Fiber 17.6 g
- Sugars 6.3 g
- Protein 32.4 g
The following items or measurements are not included:
limes, zest of