Introduction
A fiery dish of omelet and potato curry to bring your scrumptious meal
to completeness.
Serving size: 6
Preparation time: 50 minutes
Ingredients
4 eggs, lightly beaten
1/4 tsp salt
1/4 tsp ground black pepper
1 tsp butter
3 tbsp oil
1 1/2 tsp fennel seeds, coarsely ground
5 cardamom pods
2 bay leaves
1 green chili, halved lengthwise
2 onions, diced
2 sprigs curry leaves
2 cups thin coconut milk
2 potatoes, peeled and quartered
1 carrot, peeled and cubed
1 tsp salt
1/2 cup thick coconut milk
2 stalks cilantro leaves, chopped
Spice paste:
10 blanched almonds
2 red tomatoes, halved
1/2 cup water
1 tsp turmeric powder
2 tsp cumin powder
3 tbsp cilantro powder
1 1/2 tsp chili powder
6 cloves garlic, crushed to make 2 tbsp paste
3 tbsp grated ginger
Method of preparation Season beaten egg with salt and pepper.
Heat a skillet over medium heat, lightly grease with 1/2 tsp of butter.
Add half of egg mixture, cook for 1 minute until egg sets.
Flip omelet over, cook on the other side until golden brown.
Transfer to a plate, continue with remaining egg mixture to make another
omelet.
Cut each omelet into quarters.
Spice paste:
Grind almonds, tomatoes and water until smooth.
Transfer to a large bowl, add all other ingredients, mix well then set
aside.
Heat oil in a wok over medium heat, stir-fry fennel seeds and
cardamom pods for 1 minute.
Add bay leaves, chili, onion and curry leaves, stir-fry for 3 minutes
until onion turns golden brown.
Reduce heat to low, add spice paste and gently stir-fry for 5 minutes
until oil separates from mixture.
Add thin coconut milk, potato, carrot and salt, mix well.
Increase heat to medium, cover and simmer for about 5 minutes until
vegetables are cooked.
Add omelets, continue to simmer for 2 more minutes.
Add thick coconut milk and cilantro leaves, bring to boil, stir
constantly.
Remove from heat, transfer to a serving dish.
Method of serving
Served warm with steamed rice or bread.