ingredients: Omlette: 6 Eggs 2 Large Onions finely chopped 4 Green chilies finely chopped 1 teaspoon blackpeper powder salt to taste Oil for frying
Method: Beat the eggs until frothy in a bowl. Add the rest of the ingredients. Heat the oil in a frying pan, pour the egg batter when oil is heated enough, do not overheat or the batter will burn. Lower the heat to medium and let the batter cook. Fold the omlet into three ( flip one side to the middle and flip the opposite side over the fold) let it cool. Cut into 1" - 11/2" cubes.
Currie: Ingredients: 1/2 cups of coconut milk Juice of 1/2 lime 1 1/2 teaspoon roasted curry power 1 1/2 teaspoon chilli power 1/4 teaspoon tumeric power 2 cloves, cardamom and 1 inch stick of cinamon 1 1/2 teaspoon fenugreek seeds (ulu haal) 1 teaspoon ginger paste and garlic paste 4 shalots sliced 1 inch pandan leaf or Rampa) sprig of curry leave salt to taste 1 tablespoon oil
Method: Mix all the ingredients except the onion and ginger and garlic paste and lime, in a pan. Heat the oil in a deep pan, add sliced onions and saute until lightly browned.
Add fenugreek seeds and the garlic and ginger paste, keep stirring until you can smell the aroma, pour in the coconut gravy mix and let it boil.
When the gravy starts to boil drop in the egg omlet pieces, reduce the heat add the lime juice at the end. Don't let the gravy boil after adding the lime juice.
Now you have a very tasty curry that can be eated with anything like bread, rotti, plain rice or fried rice.
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