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.
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Servings: 4
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.
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