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Boil some water and add the lentils, then simmer for 30 to
40 minutes until the lentils are soft and mushy and then drain the
lentils. Meanwhile gently fry the whole chopped Onion in plenty
of Oil on a low heat until caramelised and very golden, almost
crunchy. Drain the Onions and keep to one side. Boil
the Corn on the cob in a little salted water and drain. Make a paste of the Curry
Powder, Chilli Powder using the Lemon Juice. Fry
the Onion and one Cayenne Chilli in the Vegetable Oil on a medium heat
until a golden brown. Add the Curry
Powder and Chilli paste and stir in and fry for 1 minute. Add
the Corn and stir fry for a few minutes. Add the Curry
Massalla Gravy and simmer for a
further 5 minutes. Add the Lentils, Mango Chutney and
Pineapple Juice and simmer for a further 5 minutes stirring constantly. If
needed add some water to stop the curry getting to think and dry. Now
crush in the Garlic clove. Add
the finely chopped Coriander Leaves and one Cayenne Chilli, cook for a
further minute then add HALF the Lemon juice, stir in and taste. Add the
rest of the Lemon juice if needed. Serve with caramelised
Onion sprinkled over the top. |
