Egg And Lentil Curry With Coconut And Pickled Lime Recipes

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.

Steps:

• Heat the curry paste in a pan for 1 min. Pour in the coconut cream and stir to combine. Add the lime zest, brown sugar and lentils. Bring to a simmer and cook for 10 mins, adding a squeeze of lime juice and seasoning. Stir through a handful chopped coriander and serve with warmed naan breads. Sprinkle extra coriander on the dhal if you like. Great warm or at room temperature.

Steps:

• Mix the rice and lentils in a bowl. Cover with cold water and soak for 15 mins.
• Meanwhile, for the curry, heat the oil in a wok or medium saucepan, then toss in the mustard seeds followed by the curry leaves. Once the leaves have stopped spluttering, reduce the heat and add the onions and ginger. Fry over a medium heat for about 10 mins until golden.
• Stir in the turmeric and chilli powder and cook for a few more secs. Tip in the tomatoes and sugar. Simmer, uncovered, for 10-15 mins until thickened, adding a splash of water if needed. Meanwhile, boil the eggs for 8 mins, then cool under cold running water before peeling and halving. Add to the curry and cover with a tight-fitting lid.
• To cook the pilau, heat the oil in a pan and cook the onions, ginger and chillies until softened - about 10 mins. Drain the rice and lentils and add to the onions along with the bay leaves.
• Pour over enough water to cover the rice and lentils by a depth of 3cm - about 600ml. Simmer, uncovered, until tender and the cooking liquid has been absorbed.
• Stir the coriander into the curry and fluff up the rice. Serve with mango chutney, yogurt and naan, if you like.