clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
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