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    You are in: Home / Recipes / Egg and Lentil Curry With Coconut and Pickled Lime Recipe
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    Egg and Lentil Curry With Coconut and Pickled Lime

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Jean #7's Note:

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

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    Units: US | Metric

    To serve


    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.

    Ratings & Reviews:

    • on January 03, 2010


      This is a great recipe though I had to modify it significantly. I used 1 cup of lentils, 1 can of coconut milk, 2 cans of water, and a packet of Golden Curry instead of the curry seasonings. Also I could not find pickled lime so I had to leave that off all together. Added a teaspoon of lemon juice just before serving over rice. Children and husband all loved it and we will be making it regularly. This is our first Delia recipe but are planning to work our way through her "How to Cook" this year.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 11, 2007


      I make this very often and it is delicious, I use coconut milk from a can and put all the whole spices into a coffee mill to grind - pestle and mortar takes forever. It actually takes less time than it sounds but it is well worth it.

      people found this review Helpful. Was this review helpful to you? Yes | No


    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:

    lime pickle

    limes, zest of


    cardamom pods

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