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1
Peel onion, cut it in half and into thin slices. Set aside.
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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.
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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.
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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.
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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.
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6
Cover and simmer as gently as possible for 45 minutes, stirring it now and then (don't add any salt at this stage).
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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.
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8
When the sauce is ready, season it well with salt and add the lime juice.
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9
Put the eggs on top of the sauce, and cook covered for a couple of minutes to heat eggs.
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10
Serve the egg curry with rice, some more lime pickle and perhaps some mango chutney to add a touch of sweetness.
