Sri Lankan Omelette curry.
Make this omelette(omelet)curry for breakfast, lunch, or even dinner. Spicy, fluffy omelet curry cooked in a tasty coconut milk-based gravy. This Sri Lankan-style omelet recipe is going to be a favorite with your family and so easy to make.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- To Make the omelette
- 2 green chilies chopped
- 2 medium-sized onions chopped(not sliced but chopped into a smaller size)
- 1 medium-sized tomato chopped
- 1/2 teaspoon red chilli flecks(add more if necessary)
- 1/4 cup coconut milk(can be substituted with fresh milk)
- Salt to season
- 5 eggs
- 3-4 tablespoons of oil
- To make the omelette gravy.
- 4 tablespoons of oil
- 1 medium-sized onion chopped
- A sprig of curry leaves(substitute with a bay leaf)
- 1 tablespoon of ginger-garlic paste(1″piece of garlic minced, 3 cloves of garlic minced)
- 1/4 teaspoon turmeric
- 1 tablespoon of curry powder
- 1/2 teaspoon chilli powder
- 1/2 cup of thick coconut milk(increase to 1 if you prefer more gravy)
Instructions
- 1
Have all the ingredients you need to make the omelette ready.
- 2
Add the chopped green chillies (2 chopped), chopped onions(2 medium), tomato(1 medium), chilli flakes (1/2 teaspoon, add more if necessary), coconut milk(1/4 cup), and salt to season.
- 3
In a smaller bowl, crack 5 eggs and whisk lightly.
- 4
Add the eggs to the bowl with the omelette ingredients.
- 5
Whisk the eggs with all the ingredients until combined and set aside.
- 6
How to make the omelette.Place a frying pan over medium heat and pour in the oil(4 tablespoons).
- 7
Heat oil for a few seconds, and add just enough of the omelette(omelet) mixture to fill and spread around the pan.
- 8
Spread the omelette mixture around the pan, cover with a lid, and cook for 5 minutes or until the top layer of the omelette is firm.
- 9
Stage 1.
- 10
The top of the omelette is not firm yet.
- 11
Stage 2.
- 12
The top is almost cooked, and when you shake the pan, the omelette mixture does not spread.
- 13
Once the bottom of the omelette is cooked and the top side is firm, flip it over and cook the other side.
- 14
If you are worried about the omelette breaking while you flip it around, don’t.
- 15
These can easily replace the need to cut them to the required size, which would be the next step in the recipe instructions.
- 16
Repeat the above step with any remaining omelette mixture.
- 17
Once you’ve made the omelette, transfer it to a plate and slice it into fairly large pieces.
- 18
How to make the omelette curry gravy.Place a large pan that will hold the omelette pieces without crowding over medium heat and pour in the oil(4 tablespoons).
- 19
Add curry leaves(a sprig of 4-5 leaves, substitute with a bay leaf), ginger-garlic paste(1 tbsp, this is 1″ ginger piece and 3 cloves of garlic minced), onions(1 medium onion sliced).
- 20
Cook over medium heat until the onions turn slightly golden.
- 21
Add turmeric(1/4 teaspoon), curry powder(1 tablespoon curry powder, any regular curry powder would do, I tend to change the curry powder sometimes with Jaffna curry powder just to change things a bit).
- 22
Finally, add chilli powder(1/2 teaspoon, increase as per your need)and cook for a further 3 minutes.
- 23
Once the spices are cooked, pour in the coconut milk.
- 24
Season with salt and slow-simmer over low heat for 3-5 minutes or until the gravy turns slightly darker and thickens with the spices.
- 25
Once the gravy is made, gently drop the omelette slices into the curry gravy without crowding them.
- 26
Slow-simmer for another 5 minutes until the gravy slightly thickens. Avoid using a spoon to move the omelette
- 27
Instead, shake the pan around to submerge the omelet in the gravy.
- 28
Serve the warm omelette curry with toasted bread or a bowl of rice.