As I have posted previously – I cooked up a breakfast for the guys at work. This one was a request. The guy who requested it said it was good, that’s the main thing – he was surprised I found a recipe. Easy to make, and quite tasty.
Here’s the recipe – by Margie Miguel – Curried Egg Omelette
Recipe – copied from the site (Link at the top of this post)
2 Large Onions finely chopped
4 Green chilies finely chopped
1 teaspoon blackpeper powder
salt to taste
Oil for frying
Beat the eggs until frothy in a bowl. Add the rest of the ingredients. Heat the oil in a frying pan, pour the egg batter when oil is heated enough, do not overheat or the batter will burn. Lower the heat to medium and let the batter cook. Fold the omlet into three ( flip one side to the middle and flip the opposite side over the fold) let it cool. Cut into 1″ – 11/2″ cubes.
1/2 cups of coconut milk
Juice of 1/2 lime
1 1/2 teaspoon roasted curry power
1 1/2 teaspoon chilli power
1/4 teaspoon tumeric power
2 cloves, cardamom and 1 inch stick of cinamon
1 1/2 teaspoon fenugreek seeds (ulu haal)
1 teaspoon ginger paste and garlic paste
4 shalots sliced
1 inch pandan leaf or Rampa)
sprig of curry leave
salt to taste
1 tablespoon oil
Mix all the ingredients except the onion and ginger and garlic paste and lime, in a pan. Heat the oil in a deep pan, add sliced onions and saute until lightly browned.
Add fenugreek seeds and the garlic and ginger paste, keep stirring until you can smell the aroma, pour in the coconut gravy mix and let it boil.
When the gravy starts to boil drop in the egg omlet pieces, reduce the heat add the lime juice at the end. Don’t let the gravy boil after adding the lime juice.
Now you have a very tasty curry that can be eated with anything like bread, rotti, plain rice or fried rice.