Omelet Curry

Name: Omelet Curry
Yield: Serves 4-6
Cuisine: Asia
Ingredients: ½ teaspoon chili powder; 2 tomatoes, finely chopped; 2 tablespoons grated fresh coconut (if using dried); ½ teaspoon cumin seeds; 2 teaspoons coriander powder; ½ teaspoon garam masala powder; 1 teaspoon red wine vinegar; vegetable oil, for frying; salt; ½ teaspoon fennel seeds; 3 eggs; 3 fresh green chiles, finely chopped; a handful of chopped cilantro leaves; 2 fresh green chiles, very finely chopped; ½ teaspoon turmeric powder; salt and freshly ground black pepper; 1 onion, peeled and very finely chopped; 3 onions, peeled and finely chopped; 1 teaspoon chopped cilantro leaves

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

And why not!

Ingredients

3 eggs
1 onion, peeled and very finely chopped
2 fresh green chiles, very finely chopped

Asia
Main course
Gluten-free
Vegetarian

Method

To prepare the sauce, put the coconut, cumin and fennel seeds, and coriander, chili, turmeric, and garam masala powders into a food processor, then whiz together with a little water to make a paste. Set aside.

To make the omelet, whisk the eggs, then add the onion, green chiles, and cilantro leaves and season to taste. Heat a little oil in a skillet and pour in the omelet mixture. When