Egg and lentil curry with coconut and pickled lime
2 servings
35 minutes
Egg-lentil curry with coconut and pickled lime is an amazing blend of rich Indian flavors and tender textures. The roots of this dish trace back to South Asian culinary traditions where spices play a key role. The curry has a deep, spicy flavor with warm notes of cardamom, cumin, and coriander, while coconut adds a light sweetness and creamy texture. Pickled lime contributes a bright citrus tang that balances the taste. Boiled eggs gently coated in sauce turn this dish into a nutritious and comforting treat. Served with aromatic rice that absorbs all the richness of flavors, this curry is perfect for a cozy family dinner or an impressive feast, showcasing its exotic character and depth of flavor.
1
Peel the onion, cut it in half, and chop it. Remove seeds from the chili and chop finely. Mince the garlic. Measure the required amount of lime juice, and grate the peel and ginger.
- Onion: 1 piece
- Chili pepper: 1 g
- Garlic: 2 cloves
- Lime juice: 1 teaspoon
- Lime: to taste
- Ginger: to taste
2
Break the coconut with a sharp knife and place it in a heatproof measuring container. Boil the kettle.
- Coconut: 75 g
3
In a hot pan, roast the spices - cardamom, cumin, fennel, and coriander. Transfer the crackling seeds to a mortar. Place the pan back on the stove, increase the heat, and add oil for frying. Add finely chopped onion and cook for 4 minutes, then add chili, garlic, ginger, and pickled lime along with turmeric and shambala, and sauté over medium heat.
- Cardamom: 3 pieces
- Fennel seeds: 1 teaspoon
- Ground caraway: 1 teaspoon
- Ground coriander: 2 teaspoons
- Peanut oil: 2 tablespoons
- Onion: 1 piece
- Chili pepper: 1 g
- Garlic: 2 cloves
- Ginger: to taste
- Lime juice: 1 teaspoon
- Turmeric: 1 teaspoon
4
Carefully grind the spices in a mortar and mix with the contents of the pan.
- Cardamom: 3 pieces
- Fennel seeds: 1 teaspoon
- Ground caraway: 1 teaspoon
- Ground coriander: 2 teaspoons
5
Pour 570 ml of boiling water into the container with coconut and mix.
- Coconut: 75 g
6
Combine the lentils with the remaining ingredients, add the grated lime zest and coconut mass, and bring to a boil.
- Lentils: 80 g
- Lime: to taste
- Coconut: 75 g
7
Once it boils, reduce the heat, cover with a lid, and cook for 45 minutes, stirring occasionally.
8
Boil the eggs and cool them under cold water.
- Chicken egg: 4 pieces
9
Add lime juice and salt to taste to the prepared sauce.
- Lime juice: 1 teaspoon
- Parsley: to taste
10
Peel the eggs, cut them in half, and dip them in the sauce.
- Chicken egg: 4 pieces
11
Garnish the dish with parsley or coriander sprigs and serve the egg curry with rice seasoned with a little pickled lime juice.
- Parsley: to taste
- Rice: 150 g
- Lime juice: 1 teaspoon
