Omelette Curry

A comforting, flavour-packed Indian style omelette curry simmered in a spiced coconut gravy. Perfect with rice, roti, bread, or even Goan sannas.

Ingredients

For the Omelette

• 8 large eggs

• 1 small onion, finely chopped

• 1 small tomato, finely chopped

• 1 small green chilli, finely chopped

• 2 tsp fresh coriander, minced

• Salt, to taste

• Pepper, to taste

• 2 tbsp oil, for frying

For the Curry

• 1 large onion, finely diced

• 1 large tomato, finely chopped

• 2 tsp Kashmiri chilli powder

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp turmeric powder

• 1 tsp ginger paste

• 1 tsp garlic paste

• 1 green chilli, finely chopped

• 1 bay leaf

• 1 cup coconut milk

• ½ cup water

• 1 tsp garam masala

• 1 tsp sugar

• 2 tsp lime juice

• Salt, to taste

• 1 green chilli, slit

• 3 tsp fresh coriander, finely chopped

• 2 to 3 tbsp oil

Method

Prepare the Omelette Rolls

1. In a medium bowl, beat the eggs well until light and frothy.

2. Add the chopped onion, tomato, green chilli, coriander, salt, and pepper. Mix until evenly combined.

3. Heat a skillet over medium heat and add a little oil.

4. Pour in just enough egg mixture to create a thin layer at the bottom of the pan.

5. Once the base sets, begin folding the omelette over itself into a 2-inch log.

6. Before reaching the end, spoon a little more egg mixture along the edge. Once it sets, fold again to continue building the log.

7. Repeat until the omelette reaches your desired thickness.

8. Cook the log gently, turning to brown evenly on all sides.

You should get two omelette rolls from this quantity. Remove and allow them to cool completely before slicing.

Make the Curry

1. Heat oil in a deep pan over medium heat. Add the diced onions and a pinch of salt. Sauté until soft and lightly golden.

2. Add a splash of water to prevent the spices from burning. Stir in the Kashmiri chilli powder, cumin powder, coriander powder, turmeric powder, ginger paste, and garlic paste. Cook until fragrant and the raw smell disappears.

3. Add the chopped tomatoes. Mix well, cover, and cook until the tomatoes soften and the oil begins to separate from the masala.

4. Stir in the bay leaf and chopped green chilli. Sauté briefly.

5. Add the water and coconut milk. Stir well. Then add the slit green chilli, garam masala, sugar, lime juice, and chopped coriander. Season with salt to taste.

6. Let the curry simmer gently for 5 to 7 minutes, allowing the flavours to blend. Remove the bay leaf before adding the omelette.

Assemble the Omelette Curry

1. Slice the cooled omelette logs into 1 to 1.5 inch pieces.

2. Gently add them to the simmering curry.

3. Swirl the pan carefully so the gravy coats each slice evenly.

4. Simmer for another 2 to 3 minutes.

5. Garnish with fresh coriander and serve hot.

Serving Suggestions

This Omelette Curry pairs beautifully with steaming basmati rice, fresh rotis or chapatis, crusty bread or traditional Goan sannas.

Tips for Success

• Kashmiri chilli powder adds vibrant colour with mild heat. Adjust spice levels by increasing or reducing green chillies.

• Allow the omelette logs to cool before slicing to prevent crumbling.

• For a richer curry, use full fat coconut milk.