Spiced Curry Omlettes

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Spiced Curry Omlettes

 

This is a low-fat version of a speciality among the

Muslim community in coastal region of India. The

omelettes are cut into strips, then tossed in a spiced

tomato sauce. This dish is delicious with Puffed

Grilled Bread or Chapatis. A salad or a dry-spiced

vegetable dish will complete the meal.

 

Omelettes

4 large eggs

2 tablespoons finely chopped red onion

1 green chilli, seeded and finely chopped

1/2 teaspoon Ginger Puree

1 tablespoon finely chopped fresh coriander leaves

1/4 teaspoon ground turmeric

1/2 teaspoon salt

a little sunflower or soya oil for brushing pan

 

Sauce

1 tablespoon sunflower or soya oil

1/2 teaspoon ground turmeric

1/2 teaspoon chilli powder

1/2 teaspoon salt or to taste

1/2 teaspoon sugar

225 g (8 oz) tomatoes, skinned and finely chopped

150ml (5 fl oz) warm water

1 teaspoon Ground Roasted Cumin

1 tablespoon finely chopped fresh coriander leaves

 

Make two omelettes. Whisk the eggs with 2 tablespoons

water until frothy (the water makes the omelettes

light and fluffy). Add the remaining ingredients and

mix thoroughly.

 

Brush a non-stick omelette pan, l2-l5 cm (5-6in) in

diameter, with sunflower or soya oil and place over

medium heat. Pour half the egg mixture into the hot

pan and stir the middle of the mixture gently,

rotating it for even cooking.

 

Stop stirring and allow the egg to set, then turn the

omelette over with a wide spatula. Cook the second

side for 1-2 minutes. The omelette should resemble a

thick pancake. Slide it out on to a board and cook the

second the same way.

 

Cut the omelettes into strips, about 2.5cm (1 in)

wide, and cut the strips 5 cm (2 in) lengths. Set

aside.

 

For the sauce, heat the oil over medium heat in a

non-stick sauté pan. Add the turmeric, chilli powder,

salt and sugar. Stir once, then add the tomatoes and

cook for 3-4 minutes. Pour in the water, reduce the

heat slightly and cook for a further 3-4 minutes,

stirring frequently.

 

Mix in the cumin and fresh coriander, then add the

omelette strips. Reduce the heat to low and cook for

2-3 minutes. Stir gently once or twice, then serve immediately.