Egg (Omelette) Curry
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Egg (Omelette) Curry

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

Abeer Abdul Aziz

Ingredients

3-serving
  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

Method

30 mins
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    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.

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

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    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.

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    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.

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    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.

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

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

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    Garnish with chopped coriander leaves and serve hot.

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