1 Scotch bonnet chilli, seeds removed and finely chopped
small handful fresh coriander, finely chopped
4 garlic cloves, crushed
5cm/2in piece fresh root ginger, peeled and finely chopped
½ lemon, juice and zest
lemon juice, to taste
2 onions, finely diced
½ small fresh pineapple, peeled, cored and finely diced
2x 400g tins green or brown lentils, rinsed and well drained
2 tbsp plain flour
50g/1¾oz creamed coconut, grated
1 tsp cumin seeds
1½ tsp garam masala
½ tsp yellow mustard seeds
2 tbsp olive oil
2 tbsp rice vinegar
salt
1 tbsp soy sauce
2 tbsp white sugar
vegetable oil, for frying
2 vegetable stock cubes, crumbled
1 free-range egg