Omelette Coconut Curry

KickingLemons

Want to try making egg curry at home? This recipe is inspired by Sri Lankan egg curry but with a Malaysian twist. It’s incredibly simple and quick to make. Plus, you can add any veggies you like to make it a wholesome meal in under 15 minutes.

Ingredients

Ingredients for Making Omelette
2 tbsp Cooking Oil
2 Eggs, 66g each
2 small onions (40g), chopped
½ Large Red Chilli, chopped
⅛ tsp Himalayan Salt

Ingredients to Coarse Grind
2 small onions (70g)
2 garlic (8g)
1 medium Tomato (53g)
4 small green chillies (9g)
2 large chilies (26g)

Ingredients for making Coconut Curry
1 ½ tbsp cooking oil
2 lemongrass
Coarsely blended ingredients
½ tsp turmeric powder
1 cup water
¼ cup coconut cream
¼ tsp seasoning powder
1 ½ tsp Himalayan Salt
½ tsp sugar
Fried anchovies (9g), crushed
5-6 French beans, sliced

KickingLemons

Directions

Method for frying Omelette

Beat the eggs together with onion, chilli and salt
Heat oil in a skillet and fry the omelette till golden brown.

Method for blending

Coarsely grind all the ingredients together or you can use a mortar and pestle to crush instead.

Method for making Coconut Curry

Heat oil in a pan and add lemongrass. Saute for 40 seconds before adding all the coarsely grind ingredients. Saute for 2 minutes or till fragrant.
Then add turmeric powder and saute for another 1 minute.
Pour water, stir and continue to add the seasonings, salt and sugar.
When curry starts to simmer, reduce flame to low and cook with a cover for 2 minutes.
Then add coconut cream while stirring to prevent clumping, then add omelette, fried anchovies and french beans for another 1 minute with the lid on.
Remove from the stove and serve hot with white rice.