Wednesday, July 1, 2015

Omelette Curry

Omelette Curry

Traditionally I am used to making egg curry with hard boiled egg.  For a change I decided to make egg curry with making omelette.  The curry itself has a tangy spicy taste. 

The curry taste after a few hours of making allowing the fully savour the taste.  You can make the curry a day ahead and proceed with the omelette in the morning.

Lets look at Omelette Curry


Curry Base

1 big sized onion
1 medium sized tomato
thumb sized ginger
2 sprigs of curry leaves
4-5 green chilly
1 tsp of fenugreeks
1/2 tsp of cumin seeds
1/2 tsp of fennel seeds
a small fist size tamarind
750ml of water
1/4 cup of milk
2tbs of chilly powder
2tbs of fish curry powder
1tsp of garam masala
1/2tsp of turmeric powder
5 sprigs of coriander leaves - chopped coarsely
salt to taste

3 egg
1 medium sized onion - chopped finely
4-5 chilly - chopped finely, chilly according to your preference
2 tbs of finely chopped coriander leaves
salt to taste


For making curry :
  1. Soak tamarind in water so loosen the pulp.  Squeezed the pulp and strained the tamarind.
  2. Blend tomato and ginger into a fine paste.
  3. Make a paste from all the powders.
  4. In a pan, heat fenugreek seeds, fry for a few seconds, and add in cumin seeds and fennel seeds
  5. Add in the onions, sauté till soft, add in curry leaves and chilly, fry for a few more seconds.
  6. Add in the blended tomato puree, sauté for a few more minutes. 
  7. Add in the curry paste, mix well with the tomato puree and onions, fry till you seed the oil starts to split. 
  8. Add in tamarind juice, mix well and add salt to taste. 
  9. Cover the pot, put fire on high and let it boil till you get the curry reduced to a desired thickness. 
  10. Reduced the fire to Add in the milk, let the it boil slowly and add the omelette and let it simmer for a few more minutes.
  11. Removed from fire and add in the coriander leaves.

For making omelette:
  1. Chopped onions, green chilly and coriander leaves finely.
  2. Whish egg well with salt.
  3. Heat a pan with some oil and once it is hot, sauté onion and green chilly a few minutes till soft.
  4. Pour the sauté onion into the whisked egg, together with the chopped coriander leaves, give a good mix.
  5. Divide into portion to make omelette.
  6. Cut the omelette into desired size and into the curry.

And your are ready for a nice tangy and spicy omelette curry.  Good for rice and rotis/chapatis.  



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