A Sri Lankan omelette curry.

Spicy, fluffy omelettes in a curry gravy. an easy dish for breakfast, lunch and dinner menus.

A skillet meal with eggs.

Have you ever had an omelette curry?

Well, here’s the recipe for the Sri Lankan recipe of a curry made with a spicy omelette.  

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

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

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Utensils and appliances needed to make omelette curry.

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

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Workflow to make Omelette curry.

• Combine all ingredients to make an Omelette in a bowl.
• Make the omelette and cut them to the required size.
• Make the curry gravy and add the omelette to the gravy.

Sri Lankan

Omelette curry.

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

Ingredients

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 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)

Method

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

Add the chopped green chillies, chopped onions, tomato, chilli flecks(add more if necessary), coconut milk and finally the eggs.

Whisk the eggs with all the ingredients until combined, season with salt, set aside.

How to make the omelette.

Place a frying pan over medium heat, pour in the oil, heat oil for a few seconds and add just enough of the omelette mixture to fill and spread around the pan.

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

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 omelettes transfer it to a plate and slice them into fairly large pieces.

How to make the egg curry gravy.

Place a large pan that will hold the omelettes without crowding over medium heat and pour in the oil.

Add curry leaves, ginger-garlic paste, onions and cook over medium heat until the onions turn slightly golden.

Add turmeric, curry powder, chilli powder and cook for a further 3 minutes.

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 and 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 warm.

Other egg recipes you might like to try.

Easy Sri Lankan egg curry(mild spiced).

Fried eggs on spicy caramelized onions.

Easy school lunch box fried egg noodles.

curried egg stir-fry with onions.

Sri Lankan spicy breakfast omelette.

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Yield: 4

Sri Lankan Omelette curry.

Print

A SRI LANKAN OMELETTE CURRY. SPICY, FLUFFY OMELETTES IN A CURRY GRAVY. AN EASY DISH FOR BREAKFAST, LUNCH AND DINNER MENUS. A SKILLET MEAL WITH EGGS.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 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 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)

Instructions

1. Have all the ingredients you need to make the omelette ready.
2. Add the chopped green chillies, chopped onions, tomato, chilli flecks(add more if necessary), coconut milk and finally the eggs.
3. Whisk the eggs with all the ingredients until combined, season with salt, set aside.

How to make the omelette.

1. Place a frying pan over medium heat, pour in the oil, heat oil for a few seconds and add just enough of the omelette mixture to fill and spread around the pan.
2. Spread the omelette mixture around the pan then cover with a lid and cook for 5 minutes or until the top layer of the omelette is firm.
3. Once the bottom of the omelette is cooked and the top side is firm, flip it over and cook the other side. 
4. If you are worried about the omelette breaking while you flip it around, don’t. 
5. these can easily replace the need to cut them into the required size which would be the next step in the recipe instruction.
6. Repeat the above step with any remaining omelette mixture.
7. Once you’ve made the omelettes transfer it to a plate and slice them into fairly large pieces.

How to make the egg curry gravy.

1. Place a large pan that will hold the omelettes without crowding over medium heat and pour in the oil.
2. Add curry leaves, ginger-garlic paste, onions and cook over medium heat until the onions turn slightly golden.
3. Add turmeric, curry powder, chilli powder and cook for a further 3 minutes.
4. 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.
5. Once the gravy is made, gently drop the omelette slices into the curry gravy without crowding them and slow simmer for another 5 minutes until gravy slightly thickens. avoid using a spoon to move the omelette
6. Instead, shake the pan around to submerge the omelette in the gravy.
7. Serve warm.

Nutrition Information:

Serving Size:

1
Amount Per Serving: Total Fat: 213g Saturated Fat: 45g Trans Fat: 1g Unsaturated Fat: 157g Cholesterol: 2184mg Sodium: 2709mg Carbohydrates: 90g Fiber: 17g Sugar: 47g Protein: 85g

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