An omelette curry is my choice of dinner when I’m looking for a late night protein-packed meal that still satisfies the craving for spice! What I love about this curry, apart from how quick and easy it is to make, is the fact that it can often be made with leftover ingredients and larder staples. Indian finger chillies have a distinct flavour that I love. I have found these at mainstream supermarkets, but you can also substitute them for thai green chillies (which will be a lot spicier).
Serves: 2
Prep time: 10 mins
Cooking time: 35 mins
For the omelette:
4 eggs, beaten
1 small red onion, finely diced
2 small ripe vine tomatoes, finely diced
2 finger green chillies, finely chopped (seeds removed if you want it mild)
2 springs fresh coriander, finely chopped
Sea salt and crushed black pepper to season
Knob of butter
For the curry:
1 tsp garlic paste
½ tsp fresh root ginger, bashed
¼ tsp fenugreek seeds (optional)
3 ripe vine tomatoes, peeled and chopped
2 medium red onions, finely chopped
400ml coconut milk
2 sprigs curry leaves
1 tsp red chilli powder or paprika
1 tsp Sri Lankan unroasted curry powder, or ordinary curry powder
1/3 tsp turmeric powder
1 finger green chilli, slit
2 tbsp rapeseed or vegetable oil
Salt to taste
To garnish:
Fresh coriander leaves, chopped
Golden fried shallots and cashews
Heat the butter in a nonstick pan. Add one onion and saute till light brown and soft. Whisk the rest of the omelette ingredients together till frothy and add to the onions. Swirl around for a few seconds until the eggs just begin to set, then carefully fold the egg into a half moon shape with a spatula and reduce the heat. Cook for two to three minutes on each side, then slide on to a plate. I like the omelette runny in the centre and intentionally under cook it; if you prefer it solid cook for longer or cook as a thin round pancake and slice it into strips before adding it to the curry.
Heat the oil over a medium heat for two minutes. Add the fenugreek seeds and swirl for 15 seconds. Add the remaining onions and fry till light brown, about 4-5 minutes. Add the dry spices and stir for a minute. Add all the remaining curry ingredients, except the coconut milk, and cook for 15 minutes or until the tomatoes are jammy and there are bubbles of oil on the surface, stirring the mixture to ensure it doesn’t catch at the bottom. Add the coconut milk and water to achieve the consistency you desire, I like it quite thick and creamy. Reduce the heat to a minimum and simmer for four to five minutes.
Gently slip the omelette into the curry and simmer for a couple of minutes. Garnish and serve with roti, rice or toast.
- Karan Gokani is director of Hoppers
