Omelette(omelet) 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 will be a favourite with your family and is so easy to make.
Well, if you are a regular curry maker, 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(omelet) 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 give you a dish that can be made when you run out of meat or on days you prepare a meatless menu.
Comments 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.
- “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.
What you will need in the kitchen.
- Chopping board and knife.
- Large bowl.
- A large pan to make the curry
- Medium-sized skillet or frying pan.
More egg recipes to try.
Easy Sri Lankan egg curry(mildly spiced).
Fried eggs on spicy caramelised onions.
Hard-boiled egg salad
RECIPE DIFFICULTY- EASY
Ingredients to make the omelette curry.
The ingredients mentioned below use standard measuring cups and spoons.
- To cook the omelette.
- Green chillies chopped.
- Medium-sized onions chopped(not sliced but chopped into a smaller size).
- Medium-sized tomato, chopped
- Red chilli flakes(add more if necessary)
- Coconut milk(can be substituted with fresh milk)
- Salt to season
- Eggs
- Oil
- To make the omelette gravy.
- Oil.
- Medium-sized onion, chopped.
- A sprig of curry leaves.
- Ginger-garlic paste.
- Curry powder
- Turmeric powder
- Red chilli powder
- Thick coconut milk
Step-by-step photo tutorial.
Cooking a Sri Lankan omelette curry.
Making the omelette.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Have all the ingredients you need to make the omelette curry ready.
Add the chopped green chillies, chopped onions, chopped tomato, chilli flakes(add more if necessary), coconut milk and salt to season.
In a smaller bowl, crack 5 eggs and whisk lightly.
Add the eggs to the bowl with the omelette ingredients.
Whisk the eggs with all the ingredients until combined and set aside.
Cooking the omelette.
Place a frying pan over medium heat and pour in the oil.
Heat oil for a few seconds, and add just enough of the omelette(omelet) 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 instructions.
Repeat the above step with any remaining omelette mixture.
Once you’ve made the omelette, transfer to a plate and slice it 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.
Add curry leaves(substitute with a bay leaf), ginger-garlic paste, and sliced onions.
Cook over medium heat until the onions turn slightly golden.
Add turmeric powder and 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(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 thickens with the spices.
Once the gravy is made, gently drop the omelet slices into the curry gravy without crowding them.
Slow-simmer for another 5 minutes until the 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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Sri Lankan Omelette curry.
Make this omelette(omelet)curry for breakfast, lunch, or even dinner.
Spicy, fluffy omelet curry cooked in a tasty coconut milk-based gravy.
This Sri Lankan-style omelet recipe is going to be a favorite with your family and so easy to make.
Ingredients
- To Make the omelette
- 2 green chilies 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(substitute with a bay leaf)
- 1 tablespoon of ginger-garlic paste(1″piece of garlic minced, 3 cloves of garlic minced)
- 1/4 teaspoon turmeric
- 1 tablespoon of curry powder
- 1/2 teaspoon chilli powder
- 1/2 cup of thick coconut milk(increase to 1 if you prefer more gravy)
Instructions
Have all the ingredients you need to make the omelette ready.
Add the chopped green chillies (2 chopped), chopped onions(2 medium), tomato(1 medium), chilli flakes (1/2 teaspoon, 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 to the bowl with the omelette ingredients.
Whisk the eggs with all the ingredients until combined and set aside.
How to make the omelette.
Place a frying pan over medium heat and pour in the oil(4 tablespoons).
Heat oil for a few seconds, and add just enough of the omelette(omelet) 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 instructions.
Repeat the above step with any remaining omelette mixture.
Once you’ve made the omelette, transfer it to a plate and slice it 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 tablespoons).
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 teaspoon), curry powder(1 tablespoon 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 teaspoon, 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 thickens 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 the gravy slightly thickens. Avoid using a spoon to move the omelette
Instead, shake the pan around to submerge the omelet in the gravy.
Serve the warm omelette curry with toasted bread or a bowl of rice.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 657Total Fat: 58gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 546mgSodium: 644mgCarbohydrates: 16gFiber: 3gSugar: 6gProtein: 22g
Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
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