Egg (Omelette) Curry

Egg (Omelette) Curry

One of my personal favorites, this curry goes well with just about anything : appam / puttu / rice / rotis / bread.

Abeer Abdul Aziz


  1. 2 Onions Medium (Finely chopped)
  2. 3 Eggs (Well-beaten with salt and pepper)
  3. 1.5 Tablespoons Coriander powder
  4. 1 Teaspoon Red Chilli Powder
  5. 1/4 Teaspoon Turmeric Powder
  6. 1 Cup Coconut Milk Thin
  7. 1/2 Cup Coconut Milk Thick
  8. To Taste Salt
  9. Oil
  10. 2 Sprigs Coriander Leaves Cilantro / (for garnish)
  11. 1/2 Teaspoon Mustard Seeds
  12. 2 Sprigs Curry leaves
  13. 1 Teaspoon Ginger-garlic paste
  14. 1/2 Teaspoon Garam Masala Powder


30 mins
  1. Add Photo

    Heat oil in a pan, and add the beaten eggs to it to make an omelette. Remove the omelette from pan, cut into 1-1.5 inch strips and keep aside.

  2. Add Photo

    Heat oil in a kadai / pan and add mustard seeds. After they splutter, add the curry leaves.

  3. Add Photo

    Add the finely chopped onions and saute till transparent in colour. To this add the ginger-garlic paste and saute till the raw smell is gone.

  4. Add Photo

    Make a paste of the masala powders (coriander, chilli, turmeric and garam masala) with little bit of water - add this paste to the pan and mix well into the sauteed onions.

  5. Add Photo

    Once oil starts separating from the mixture, add in the thin coconut milk. Stir well to keep from catching at bottom and let it heat for couple of minutes.

  6. Add Photo

    Add the thick coconut milk to the above and heat again for another minute.

  7. Add Photo

    Add in the omelette strips to this gravy and mix well. Turn off the heat.

  8. Add Photo

    Garnish with chopped coriander leaves and serve hot.

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