Malabar Omelette Curry

Nigel Barden
Jun 26
2 min read

by Radhika Howarth from Radhikal Kitchen Flavours Without Borders (Meze)

Photography: Paul Gregory

This omelette curry is a delightful dish from the Malabar coast of India. The omelette pieces are immersed in a rich curry base, made with onions, tomatoes, ginger and garlic, simmered with a blend of spices and enriched with coconut milk. The omelette strips absorb the curry flavours, making this a hearty and flavourful dish. This dish can be served with rice, flatbreads, or slices of chunky bread to mop up the delicious gravy.

I discovered this dish during my travels around Kerala and loved the combination. I often prepare it with or without coconut milk, depending on my mood and the ingredients I have on hand. The gravy for this dish is thick and should wrap around the omelette strips.

Serves 4

Prep time 20 minutes

Cooking time 40 minutes

Ingredients

For the omelette

4 large eggs

1 small onion finely chopped.

2 green chillies finely chopped.

1 tbsp chopped coriander leaves.

Salt and pepper to taste

Oil to make the omelette.

For the spice paste

½ tsp cumin seeds

½ tsp fennel seeds

2 tsp coriander powder

½ tsp red chilli powder

½ tsp garam masala

½ tsp turmeric powder

For the curry

2-3 tbsp vegetable or coconut oil

2 medium onions, finely sliced.

1 tsp ginger paste

1 tsp garlic paste.

2-3 green chillies finely chopped.

½ can tomatoes

½ can coconut milk (200 ml)

1 tsp malt vinegar

Salt to taste

1 tbsp chopped coriander leaves to garnish.

100 ml water to cook

Method

Put all the spices for the paste in a blender and grind; mix with 3 tablespoons of water to make a paste and set aside.
To make the omelette: beat the eggs, add the chopped onions, chillies, coriander leaves and salt and mix well. Heat oil in a pan, pour in the egg mix. When the lower side of the omelette is cooked, turn it over with a large spatula and let the other side cook. When done remove from heat.
Cut the omelette once it is cooled off into 1 in wide strips and set aside.
To make the gravy, heat the oil in a large pan, add the sliced onions and sauté over moderate heat for 10 -12 minutes.
Add the ginger and garlic paste and cook for a further 5 minutes on moderate heat.
Now add the spice paste and from 3-4 minutes. Add a little more water if the mixture sticks to the pan.
Add the tomatoes, green chillies, and sauté for 5 minutes.
Now add the coconut milk. Mix well and simmer for 10 minutes. Add the vinegar.
Finally add the omelette strips and coriander leaves. Cook for low heat for 3-4 minutes over low heat and then serve.
Serve with rice, bread or rotis