Kerala Omelette Curry

Omelette Curry
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.

Omelette Curry

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.

Omelette Curry

Omelette Curry

Kerala Omelette Curry

  • Author: The Cooking Jar
  • Yield: 4 1x



  • 3 eggs, beaten
  • 1 shallot, sliced
  • 2 green chilies, sliced
  • 1 teaspoon cilantro leaves, chopped
  • Salt and pepper to taste


  • 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


  1. Blend the coconut, cumin, fennel, coriander, chili, turmeric and garam masala with 2 tablespoons of water into a spice paste
  2. Whisk the eggs and add the shallot, chilies, cilantro leaves and salt and pepper to taste
  3. 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
  4. Once the bottom is cooked and slightly browned, flip the omelette over and cook the other side until it is similarly browned
  5. Transfer to a cutting board and cut the omelette in half, then cut into vertical 1″ strips
  6. In a separate pan, saute the shallots of medium heat until aromatic
  7. Add the spice paste and stir-fry for 2 minutes
  8. Toss in green chilies and tomatoes and saute for 3 minutes
  9. Add vinegar, water and salt to taste and simmer for 5 minutes
  10. Reduce the heat to low and add the cilantro leaves and omelette strips, mixing well and simmering for another 3 minutes
  11. Dish and serve hot


Adapted from 50 Great Curries of India



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  • Reply
    Navaneetham Krishnan
    July 30, 2013 at 8:45 PM

    Its sure a new way of cooking egg curry, different than with boiled eggs. Its very inviting and time to try out.

  • Reply
    kumars kitchen
    July 31, 2013 at 1:51 AM

    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 🙂

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