Make this omelette(omelette)curry for breakfast, lunch, or even dinner.

Spicy, fluffy omelette curry cooked in a tasty coconut milk-based gravy.

This Sri Lankan-style omelette recipe is going to be a favourite with your family and is so easy to make.

Well, if you are a regular curry maker then making this egg recipe is going to be a breeze and the best part is you will not need any side dishes.

delicious omelette curry with coconut milk.

This omelette curry is a one-pot meal that goes from the stovetop to your table.

It’s loaded with chopped chillies, onions, and tomatoes while the gravy is made up of curry powder and coconut milk.

These two combined together give you a dish that can be made when you run out of meat or on days you prepare a meatless menu.

comment and reviews for omelette curry

• “Very tasty and quickly prepared. Will have that again. Never would put the curry sauce with the eggs, but it’s delicious”.
  Comment on Pinterest.
• “Tasted great, my family wants it again. I will make more next time, and WAY more curry sauce”. comment on Pinterest.

SAVE THE RECIPE TO PINTEREST

UTENSILS AND APPLIANCES NEEDED

Chopping board/knife
Large bowl
Large pan to make the curry
Medium-sized skillet or frying pan.

WORKFLOW TO COOK OMELETTE CURRY

• Make the omelette and cut them to the required size.

• Make the curry gravy and add the omelette to the gravy.

More egg recipes to try.

Easy Sri Lankan egg curry(mildly spiced).

Fried eggs on spicy caramelized onions.

Hard-boiled egg salad

RECIPE DIFFICULTY- LITTLE CARE IS NEEDED

Ingredients to make the omelette curry

The ingredients mentioned below use standard measuring cups and spoons.

To Make the omelette

2 green chillies chopped

2 medium-sized onions chopped(not sliced but chopped into a smaller size)

1 medium-sized tomato chopped

1/2 teaspoon red chilli flecks(add more if necessary)

1/4 cup coconut milk(can be substituted with fresh milk)

Salt to season

5 eggs

3-4 tablespoons of oil

To make the omelette gravy.

4 tablespoons of oil

1 medium-sized onion chopped

A sprig of curry leaves

1 tablespoon of ginger-garlic paste(1″piece of garlic minced, 3 cloves of garlic minced)

1 tablespoon of curry powder

1/4 teaspoon turmeric

1/2 teaspoon chilli powder

1/2 cup of thick coconut milk(increase to 1 if you prefer more gravy)

How to make Sri Lankan omelette curry.

Please make sure to read the recipe instructions carefully to avoid mistakes.

Have all the ingredients you need to make the omelet ready.

Add the chopped green chillies (2 chopped), chopped onions(2 medium), tomato(1 medium), chilli flecks(1/2 tsp, add more if necessary), coconut milk(1/4 cup), and salt to season.

In a smaller bowl crack 5 eggs and whisk lightly.

Add the eggs into the bowl with the omelette ingredients.

Whisk the eggs with all the ingredients until combined and set aside.

HOW TO MAKE THE OMELETTE CURRY

Place a frying pan over medium heat and pour in the oil(4 tbsp).

Heat oil for a few seconds, and add just enough of the omelette(omelette) mixture to fill and spread around the pan.

Spread the omelette mixture around the pan, cover with a lid, and cook for 5 minutes or until the top layer of the omelette is firm.

Stage 1

The top of the omelette is not firm yet.

Stage 2.

The top is almost cooked and when you shake the pan, the omelette mixture does not spread.

Once the bottom of the omelette is cooked and the top side is firm, flip it over and cook the other side. 

If you are worried about the omelette breaking while you flip it around, don’t. 

These can easily replace the need to cut them to the required size which would be the next step in the recipe instruction.

Repeat the above step with any remaining omelette mixture.

Once you’ve made the omelette transfer it to a plate and slice them into fairly large pieces.

How to make the omelette curry gravy.

Place a large pan that will hold the omelette pieces without crowding over medium heat and pour in the oil(4 tbsp).

Add curry leaves(a sprig of 4-5 leaves, substitute with a bay leaf), ginger-garlic paste(1 tbsp, this is 1″ ginger piece and 3 cloves of garlic minced), onions(1 medium onion sliced).

Cook over medium heat until the onions turn slightly golden.

Add turmeric(1/4 tsp), and curry powder(1 tbsp curry powder, any regular curry powder would do, I tend to change the curry powder sometimes with Jaffna curry powder just to change things a bit).

Finally, add chilli powder(1/2 tsp increase as per your need)and cook for a further 3 minutes.

Once the spices are cooked, pour in the coconut milk.

Season with salt and slow simmer over low heat for 3-5 minutes or until the gravy turns slightly darker and thick with the spices.

Once the gravy is made, gently drop the omelette slices into the curry gravy without crowding them.

Slow simmer for another 5 minutes until gravy slightly thickens. avoid using a spoon to move the omelette

Instead, shake the pan around to submerge the omelette in the gravy.

Serve the warm omelette curry with toasted bread or a bowl of rice.

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