Heat the oil in a medium to large skillet pan.

Add the onion and cook on a medium high heat until browned on the edges.

Turn the heat down a little then add the curry paste. Stir for 1 minute.

Rinse the lentils and add them along with the coconut milk along with half a can of water.

Cook over a low heat for 50 minutes, stirring occasionally.

Halfway thrpugh cooking time, add the lime pickle (chop any large pieces).

About 20 minutes before end of cooking time, put 4 eggs in a small pot of water, bring to the boil and boil gently for 6 minutes.

Run the eggs briefly under cold water then peel carefully.

Add salt to the curry.

Cut the eggs in half, place them on top of the curry, cover and leave for 2 minutes.

Serve the curry with plain boiled basmati rice or cauliflower rice.