Mom’s omelette curry

Ingredients

Cook time: 30 mins
Yield: 3-4 servings

Omelette

4 large eggs

Pinch of salt

1/2 tsp black pepper

1/2 tsp chili flakes

1/2 red onion, finely chopped

1/2 regular tomato, diced

2 green chilies, finely chopped

1 sprig curry leaves, finely chopped

Knob of butter

Coconut Curry Sauce

1 tbsp virgin coconut oil

1/2 tsp fenugreek seeds

1/2 sprig curry leaves

2 garlic cloves, chopped

1/2 red onion, chopped

1/4 tsp turmeric

1/3 tsp chili powder

1/2 tsp Sri Lankan curry powder

1 can coconut milk

1 tsp tamarind

Instructions:

1. In a bowl, add all the omelette ingredients except for the chopped red onion. Beat with a fork until everything is well combined.

2. Heat a pan over medium heat. Once hot, add the butter. When melted, add the chopped red onion and sauté for 2 minutes until slightly softened. Then pour in half the egg mixture. Cook in two batches.

3. After 2 minutes, check that the omelette has lifted off the surface. Carefully fold it in half, move it to the center of the pan, and cook for another minute. Flip and cook the other side for 1 more minute. Transfer to a plate.

4. For the curry sauce, heat the coconut oil in a pan over medium heat. Once hot, add fenugreek seeds and curry leaves. Let them bloom for a few seconds.

5. Add garlic and onion. Sauté for about 5 minutes, or until the onions are translucent.

6. Add the powdered spices and toast them for 20 seconds.

7. Pour in the coconut milk and tamarind. Stir constantly and let the flavors develop for 10–12 minutes.

8. Reduce the heat to low. Add the omelette to the curry sauce, spoon the sauce over it, and serve immediately.