Egg and Lentil Curry with Coconut and Pickled Lime
⏳ Time
35 minutes
🥕 Ingredients
18
🍽️ Servings
2
Description
Egg and Lentil Curry with Coconut and Pickled Lime
Ingredients
- Fenugreek - 1 teaspoon
- Chicken Egg - 4 pieces
- Lentils - 2.8 oz
- Coconut Urbech - 2.6 oz
- Lime Juice - 1 teaspoon
- Lime - to taste
- Onion - 1 piece
- Mild Chili Spice - 0 oz
- Garlic - 2 cloves
- Ginger - to taste
- Cardamom - 3 pieces
- Nigella Seeds - 1 teaspoon
- Ground Cumin - 1 teaspoon
- Ground coriander - 2 teaspoons
- Peanut Butter - 2 tablespoons
- Turmeric - 1 teaspoon
- Rice - 5.3 oz
- Parsley - to taste
Step by Step guide
Step 1
Peel the onion, cut it in half, and chop it. Remove the seeds from the chili and finely chop it. Mince the garlic. Measure out the required amount of lime juice, and grate the lime zest and ginger.
Step 2
Using a sharp knife, crack the coconut and place it in a heatproof measuring container. Boil water in a kettle.
Step 3
In a hot skillet, toast the spices — cardamom, cumin, fennel, and coriander. Transfer the crackling seeds to a mortar. Put the skillet back on the stove, increase the heat, and add oil for frying. Add the finely chopped onion and cook for 4 minutes, then add the chili, garlic, ginger, and pickled lime along with turmeric and fenugreek, and sauté over medium heat.
Step 4
Carefully grind the spices in the mortar and mix them with the contents of the skillet.
Step 5
Pour 570 ml of boiling water into the container with coconut and blend.
Step 6
Combine the lentils with the remaining ingredients, add the grated lime zest and coconut mixture, and bring to a boil.
Step 7
Once it boils, reduce the heat, cover, and simmer for 45 minutes, stirring occasionally.
Step 8
Boil the eggs and cool them under cold water.
Step 9
Add lime juice and salt to taste to the finished sauce.
Step 10
Peel the eggs and cut them in half, dipping them into the sauce.
Step 11
Garnish the dish with sprigs of parsley or coriander and serve the egg curry with rice, drizzled with a little pickled lime juice.
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