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Omelette Curry (malabar coast) Recipe

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This recipe for Omelette Curry (malabar coast), by , is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Berrocal
Added: Monday, August 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs

1 small onion, finely chopped

2 green chiles, finely chopped

1 t. chopped cilantro leaves

a pinche black pepper

salt

oil

FOR THE CURRY

2 t grated coconut

1/2 cumin seeds

1/2 t fennel seeds

2 t coriander powder

1/2 red chile power

1/4 turmeric

1/2 t garam masala powder

T oil

3 small onions, finely sliced

3 green chiles, chopped

2 tomatos, chopped

1 t cider vinegar

1 t chopped cilantro leaves

salt

Directions:
Directions:
1. Put coconut, cumin and fennel seeds, coriander, red chile, turmeric and garam masala powder into a blender with 2 t water to make a paste. Set aside.

2. To make the omelette, whisk the eggs, add the onion, green chiles, cilantro, pepper and salt to taste and mix well.

3. Heat a little oil in a large pan and, when hot, pour in the egg and chile mixture.

4. When the lower side of the omelette is cooked, turn the omelette over with a large spatula. Let the other side cook, then remove from the heat. First cut the omelegtte in half, then cut crosswise into 1-in wide strips. Roll up the strips. Set aside on kitchen paper.

5. To make the curry, heat the oil in the skillet and fry the sliced onion. Add the spice paste and try for 3 minutes. Add a little more oil if needed.

6. Add green chiles and tomatos and saute for 5 mins. Then add vinegar, 3 cups of water and salt to taste. Simmer for 10 mins.

7. Add the cilantro leaves and omelette strips. Cook for 3 mins over a very low heat, then serve.

Personal Notes:
Personal Notes:
50 Great Curries from India
p. 152

 

 

 

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