Omelette Curry

(Photo by andrewc/Flickr)


6 eggs
1 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons finely chopped fresh dill
1 tablespoon ghee or oil
2 fresh chillies, chopped
2 spring onions (scallions), finely sliced

375 ml/12 fl oz/1 1/2 cups coconut milk
1 small onion, sliced
1 teaspoon finely chopped garlic
1/2 teaspoon finely grated ginger
2 fresh green chillies, split
1/2 teaspoon ground turmeric
small piece cinnamon
sprig of curry leaves
strip of pandan leaf


Beat eggs and mix in the salt, pepper and dill. Heat ghee or oil and gently fry the chillies and onion until soft and fragrant. Pour in eggs and with the flat of a fork keep drawing the outer edges to the centre. When egg starts to set fold one side over to the centre, then tilt the pan so that the omelette is folded in thirds. Turn omelette over to cook top side. Remove to a plate and cut across into 4 pieces.

Make sauce by simmering the ingredients, uncovered, for about 10 minutes, adding a little water if it becomes too thick. Slide in the omelette slices for the last 2 minutes of cooking. Serve with rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)