Curried Omelet

Wednesday, November 17, 2010

Serving egg omelet as a side? Why not cut it into pieces and drop it into the curry. The omelet pieces soak up the curry and become soft and juicy. Every piece of omelet blended with curry is a taste that will make you come back for more.


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This is a dish from my childhood. My mom often made this when she made curry for dinner. Instead of serving egg omelet as a side, she would cut it into pieces and drop it into the curry. She would let it soak in the curry for a bit and then serve it hot at the dinner table. The curried egg omelet is so delicious that I could not get enough of it every time I had this dish.



The curry is prepared with spicy onion-tomato-coconut base. Sautéed onion-tomato cooked along with coconut and spices, exude a unique flavor that is hearty and comforting. The whiff of cloves, and cinnamon are beautifully married to give the unassuming curry the flavor and aroma. The omelet pieces soak up the curry and become soft and juicy. Every piece of omelet blended with curry is a taste that will make you come back for more.

Onions- 2 medium chopped
Tomatoes - 2 chopped
Coconut- 5 tbsps grated
Chili Powder- 1 tsp
Garam masala- 2-3 tbsps
Turmeric Powder- 1 tsp
Corriander Powder- 1 tsp
Ginger Garlic- 1 tbsp paste
Green Chilies- 4 chopped
Cinnamon- one-inch stick
Cloves- 4 cloves
Bay leaf- 1-2 leaves
Oil- 6 tbsps or as much as you want!
Cilantro- for garnish
Eggs- 2



Grind the coconut in a blender and set aside.

Heat oil in a pan and add cinnamon, cloves and bay leaf. Sauté for a few seconds till it flavors the oil.

Add ginger garlic paste, green chilies and fry for a few seconds.

Add chopped onion to the pan and cook until soft and translucent.

Add chopped tomatoes to the onions and cook until tomatoes are soft and puréed.

Add turmeric powder, chili powder, corriander powder, garam masala, salt and continue cooking for sometime.

You can use any Masala of your choice; Garam Masala, Curry Powder. I use a combination of Garam Masala and Kitchen King Masala.

When the curry is almost done, add the coconut and cook for a few minutes.

Taste the curry and adjust the spices and salt, as you like. Add some water if the curry is too thick.

You want to keep the curry a little watery and not too thick because the omelet pieces will absorb the curry making it thick.

Remove from flame and keep aside.

Prepare egg omelet, as you would normally make. Roll the omelet, cut into medium size pieces, and drop it into the hot curry. Garnish with a bunch of cilantro.

By the time, you clean up and set the dinner table, the omelet pieces would be soaked up and ready!

Serve hot with rice or rotis.


This is my entry to the event 'Dish Name Starts with C' hosted by Akila of Akila's Kitchen

7 comments:

R Karthick said...

hey very interesting recipe.. never thought about coconut and egg combination. should give it a try sometime :)..!

Vinesh said...

Recipes with emotion - Very nice!

Your writing style has more life than the usual monotonous cooking recipes. Great pictures to go with it!

TheYummyMorsel said...

@Karithick
This is basically an omelet in coconut curry.It tastes yum!

@Vinesh
Thanks a lot for your comments, loved reading them.

foodzone said...

Hi,

Just happened to visit your blog through foodgawker. I really like your blog....the simple lay out and the beautiful pictures! Looking forward to more wonderful recipes.

Honey said...

hats off to your mom, this recipe is brilliant. i've often made different versions of egg curry, but who would have though of dropping omelet into a curry.
delish... i'll give this one a go, i bet i'll leave people puzzled.

Hema said...

A new one for me.. My mom makes such a similar base called the Kurma and added boiled eggs to it.. I must really give this one a try! Thanks for the idea

Tejeswi said...

I tried this recipe... came out really good.... keep posting:)

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