If you’re looking for something different in an omelette, this is definitely something you should try. I found the recipe from 50 Great Curries of India by Camellia Panjabi and tried it out while looking for more recipes with eggs. Despite my love for Indian-Style Scrambled Eggs (Anda Bhurji), a little variety couldn’t hurt. This recipe with omelette strips bathing in a thick, spicy curry is said to come from the region of Kerala.
I was immediately impressed by the gritty texture with the addition of grated coconut to the curry. While not overpowering, its unique addition gave the curry a whole new spin. The slightly tangy taste of the spiced curry mixed with the firm omelette strips is a lovely combination that can please any taste buds.
Kerala Omelette Curry
- Yield: 4 1x
Ingredients
Scale
Omelette
- 3 eggs, beaten
- 1 shallot, sliced
- 2 green chilies, sliced
- 1 teaspoon cilantro leaves, chopped
- Salt and pepper to taste
Curry
- 2 tablespoons grated coconut
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 2 teaspoons coriander powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 3 shallots, sliced
- 2 green chilies, sliced
- 2 medium tomatoes, chopped
- 2 teaspoons cider vinegar
- 1 tablespoon cilantro leaves, chopped
- 1/2 cup of water
- Salt to taste
Instructions
- Blend the coconut, cumin, fennel, coriander, chili, turmeric and garam masala with 2 tablespoons of water into a spice paste
- Whisk the eggs and add the shallot, chilies, cilantro leaves and salt and pepper to taste
- Over medium heat in a non-stick pan, pour a tablespoon of oil and follow with the egg mixture, spreading the egg around the pan to have a nice, even omelette
- Once the bottom is cooked and slightly browned, flip the omelette over and cook the other side until it is similarly browned
- Transfer to a cutting board and cut the omelette in half, then cut into vertical 1″ strips
- In a separate pan, saute the shallots of medium heat until aromatic
- Add the spice paste and stir-fry for 2 minutes
- Toss in green chilies and tomatoes and saute for 3 minutes
- Add vinegar, water and salt to taste and simmer for 5 minutes
- Reduce the heat to low and add the cilantro leaves and omelette strips, mixing well and simmering for another 3 minutes
- Dish and serve hot
Notes
Adapted from 50 Great Curries of India
Comments & Reviews
such a drool worthy curry, certainly better than the normal cause the eggs are fried brown and then dunked into this creamy curry…yummm…perfect with some hot rotis 🙂
Its sure a new way of cooking egg curry, different than with boiled eggs. Its very inviting and time to try out.