Asma Khan's Omelette Curry
In Bengal, eggs are not just a breakfast item — they are served as a main course in a family meal.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
For the gravy (sauce)
100ml vegetable oil
2.5cm cassia bark (or cinnamon stick)
2 bay leaves
150g brown onions, thinly sliced
1 tbsp ginger paste
1 tsp garlic paste
250g fresh tomatoes, chopped
1 tsp chilli powder
1 tsp salt
½ tsp sugar (any type)
120ml water
1 tbsp lemon juice
For the omelette
6 medium/large eggs
2 tbsp vegetable oil
¼ tsp salt
¼ tsp freshly ground black pepper
3 green chillies, deseeded and finely chopped
2 tbsp chopped fresh coriander (cilantro) leaves
Method
Start by preparing the gravy. Heat the oil in a deep saucepan over a medium-low heat.
Add the cassia bark and bay leaves, followed by the sliced onions.
Stir the onions until they start to turn dark brown, ensuring they cook evenly. Add the ginger and garlic paste and stir for a minute.
Add the chopped tomatoes and stir for a few minutes before adding the chilli powder, salt, and sugar. Add the measured water and bring to the boil, then cover and reduce to a simmer.
While the gravy is simmering, prepare the omelette.
It may be easier to make two omelettes if you have a small or medium frying pan. Whisk the eggs in a bowl.
Heat the oil in a frying pan over a medium heat. Add the salt and pepper to the eggs and whisk again before pouring into the pan.
Sprinkle over the green chillies and coriander and cook until the eggs are set.
Remove from the pan and set aside to cool.
When cool to the touch, cut the omelette into thick strips. Ideally you want to have six thick strips. If you cut the strips too thin, they will break up and disintegrate in the gravy.
Remove the lid from the gravy and stir. If there is still a lot of liquid, increase the heat and let it evaporate.
The gravy should have the consistency of thick soup. Add the omelette strips and stir to cover all the strips with the gravy.
Add the lemon juice, taste for seasoning, and serve warm.
