Egg Omelette Curry

Sri Lankan Egg Omelette Curry

Ingredients for the omelette

• 5 eggs

• ½ teaspoon salt

• ¼ teaspoon pepper

• ½ onion, chopped

• 1 green chilli, chopped

• 1 curry leaves sprig, chopped

• 1 tablespoon oil (add more if required)

Ingredients for the curry

• 2 tablespoons oil (add more if required)

• 4cm piece cinnamon 

• 2 cloves

• 2 cardamom pods

• 1 onion (chopped)

• 1 green chilli (chopped)

• 2 garlic cloves (chopped)

• 1cm piece ginger (chopped)

• 1 curry leaves sprig

• 1 tomato (cut into small pieces)

• ½ teaspoon pepper

• ½ teaspoon turmeric

• 2 teaspoons roasted curry powder 

• 1-2 teaspoons chilli powder

• Salt to taste

• ¼ cup water

• 2 cups coconut milk

 Method

 

Crack the eggs into a bowl and season with salt and pepper. Whisk until smooth.

Add chopped onion, green chilli, and curry leaves to the eggs. Whisk until fully combined.

 

Heat a frying pan over medium-low heat and add oil.

Pour in the egg mixture, cover with a lid, and cook until the top is nearly set.

Carefully flip the omelette using a plate and cook the other side until done.

Transfer the cooked omelette to a plate, cut it into large pieces, and set aside.

In a saucepan over medium heat, warm 2 tablespoons of oil.

Add cinnamon, cloves, and cardamom pods, frying for 30 seconds to infuse the oil.

Stir in the chopped onion and cook until translucent.

Add green chilli, garlic, ginger, and a sprig of curry leaves, cooking for 2 minutes.

Toss in the chopped tomato and cook until softened.

Stir in pepper, turmeric, curry powder, chilli powder, and salt. Cook for 20 seconds.

Add water and cook for another 20 seconds.

Pour in the coconut milk and stir well. Bring the mixture to a simmer.

Add the omelette pieces and let them simmer for 5 minutes before serving.