Omelette Curry
Today I am posting a recipe which is popular in Kerala that is Omelette Curry. The curry is made with an omelette cut into broad strips. The gravy is like a thick spicy coating around the omelette strips. Here goes the recipe.
Ingredients:
For the omelette:
- Eggs-4
- Onion-1small, finely chopped
- Green chillies-2, finely chopped
- Coriander leaves a few
- A pinch of ground pepper
- Salt to taste
- Oil
For the curry:
- Grated coconut-2tbsp
- Cumin seeds-½tsp
- Fennel seeds-½tsp
- Coriander powder-2tsp
- Red chili powder-1tsp
- Turmeric powder-½tsp
- Garam masala-½tsp
- Onions-3small, finely sliced
- Tomatoes-2medium, chopped
- Cider vinegar-1tsp
- Green chillies-2to3, chopped
- Coriander leaves
- Salt to taste
- Oil-2tbsp
Preparation:
1. Put the coconut, cumin and fennel seeds, coriander, red chilli, turmeric and garam masala powders into a blender with 2tbsp water and grind to a paste. Set aside.
2. To make the omelette , whisk the eggs. Add the onion, green chilies, coriander leaves, pepper, and salt to taste and mix well.
3. Heat a little oil in a large pan and, when hot, pour in the egg mixture. When the lower side of the omelette is cooked, turn the omelette over with a large spatula.
4. Let the other side cook, then remove from the heat. First cut the omelette in half, then cut crossways into 1 inch wide strips. Roll up the strips. Set aside on kitchen paper.
5. Heat the oil in the frying pan and fry the sliced onions over a moderate heat for 10 minutes.
6. Add the spice paste and fry for 3-4 minutes. Add a little more oil if the mixture sticks to the pan but the spices must fry properly.
7. Pop the green chilies and tomatoes and saute for 5minutes. Then add the vinegar and 1cup of water and salt to taste. Simmer for 10 minutes.
8. Add the coriander leaves and omelette strips. Cook for 3minutes over a very low heat, then serve with rotis.
Omelette Curry
Ingredients
For the omelette:
- Eggs-4
- Onion-1small finely chopped
- Green chillies-2 finely chopped
- Coriander leaves a few
- A pinch of ground pepper
- Salt to taste
- Oil
For the curry:
Grated coconut-2tbsp
Cumin seeds-½tsp
Fennel seeds-½tsp
Coriander powder-2tsp
Red chili powder-1tsp
Turmeric powder-½tsp
Garam masala-½tsp
Onions-3small, finely sliced
Tomatoes-2medium, chopped
Cider vinegar-1tsp
Green chillies-2to3, chopped
Coriander leaves
Salt to taste
Oil-2tbsp
Instructions
- Put the coconut, cumin and fennel seeds, coriander, red chili, turmeric and garam masala powders into a blender with 2tbsp water and grind to a paste. Set aside.
- To make the omelette , whisk the eggs. Add the onion, green chilies, coriander leaves, pepper, and salt to taste and mix well.
- Heat a little oil in a large pan and, when hot, pour in the egg mixture. When the lower side of the omelette is cooked, turn the omelette over with a large spatula.
- Let the other side cook, then remove from the heat. First cut the omelette in half, then cut crossways into 1 inch wide strips. Roll up the strips. Set aside on kitchen paper.
- Heat the oil in the frying pan and fry the sliced onions over a moderate heat for 10 minutes.
- Add the spice paste and fry for 3-4 minutes. Add a little more oil if the mixture sticks to the pan but the spices must fry properly.
- pop the green chilies and tomatoes and saute for 5minutes. Then add the vinegar and 1cup of water and salt to taste. Simmer for 10 minutes.
- Next add the coriander leaves and omelette strips. Cook for 3minutes over a very low heat, then serve with rotis.
This is one of that kind of meal I crave for when I don't have much time to cook. It looks awesome.
Deepa
This is absolutely smashing!!! Yummy !!! Love it....
This is one of that kind of meal I crave for when I don't have much time to cook. It looks awesome. http://www.luluhypermarket.com/GoodLife/bouillabaisse-the-connoisseurs-classic-seafood-zzfode33.html
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