Curried Omelette
Submitted by nancyj1223
Curried omelette simmered in a spiced coconut milk gravy with turmeric, curry leaves, and lime juice. A South Indian-style egg dish for breakfast or dinner.
YIELD
2 servingsPREP
10 minCOOK
15 minREADY
25 minThis is not your typical Western omelette. In this South Indian-inspired dish, folded omelettes get sliced and simmered in a fragrant coconut milk gravy loaded with turmeric, curry powder, chili, and paprika. The eggs absorb that golden, spiced sauce and the whole thing finishes with a bright squeeze of lime.
The gravy comes together fast. Onion and curry leaves stir-fried in oil for just two minutes, then coconut milk and all the spices go in. Let it thicken gently, stirring occasionally, until it coats the back of a spoon. Rushing this step with high heat will break the coconut milk and make it oily.
Add the omelettes off the heat so they warm through in the residual sauce without overcooking. The eggs should be tender, not rubbery.
Pro Tips
- Fold the omelettes into thirds before slicing. This gives you neat strips that hold their shape in the gravy.
- Use full-fat coconut milk. Light coconut milk won’t thicken into a proper sauce and the flavor falls flat.
- Fresh curry leaves make a real difference here. They have a citrusy, herbal fragrance that dried curry leaves can’t replicate.
Variations
- Spicier version: Add a slit green chili to the gravy while it simmers for more heat that builds slowly.
- With rice: Serve over steamed basmati rice and let the coconut gravy soak into the grains.
Ingredients
Directions
Prepare the omelettes as above, fold each into three and set on one side.
Make the gravy by chopping the onion, then heat the oil and stir fry onion and curry leaves for 2 minutes.
Add the coconut milk, chilli powder, paprika powder, salt, turmeric and curry powder and cook gently, stirring occasionally, until the gravy thickens.
Remove from the heat, add the omelettes and slice them.
Sprinkle with the lime juice.
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