Onion bhaji Scotch eggs with dip

Method

1. Heat the 1 tbsp of the oil over a medium-low heat in a pan and add the onion, season, cover and cook for 12-15 mins, stirring often
2. Add the butter then cook, uncovered, for 20-25 mins
3. Finely chop 7 of the garlic cloves and the coriander stalks, then add to the pan with the lime zest and garam masala, plus two-thirds of the ginger and chilli
4. Cook for a few minutes, season, leave to cool, then chill in the fridge
5. Meanwhile, cook 6 of the eggs in a large pan of boiling water for 6½ mins, then cool in a bowl of ice-cold water before peeling
6. Beat the remaining eggs in a shallow bowl and spread the flour and breadcrumbs out on two separate plates
7. Coat the eggs, 2 at a time, in flour and then encase in the onion mixture
8. Next, coat in the beaten egg, then the crumbs
9. Half-fill a large pan with oil and heat to 180°C — a bread cube will turn golden in 15 seconds
10. Fry the eggs in batches for 5-8 mins, until golden, drain, then cool on a wire rack
11. For the dip, whizz the coriander leaves and remaining chilli, ginger and garlic with the peanuts and 1-2 tbsp water, until smooth, then season and add lime juice to taste
12. Serve with the Scotch eggs, and lime wedges on the side