Sri Lankan Curried Omelet
Step One: The Omelet:
1 onion finely chopped
1 red or green serrano pepper chopped
Sprig fresh curry leaves chopped or tsp. Fair Trade curry leaf powder
1 tsp ground Fair Trade cumin
½ tsp salt
½ tsp black pepper ground
2 tsp cornstarch
coconut oil, ghee or canola oil
Beat the eggs and combine with the onion, serrano, curry leaf, salt, pepper, cumin and cornstarch. Heat the oil and pour half of the mixture and cook for a couple of minutes under low to medium heat. Carefully flip or turn over and cook the other side. Repeat the process for the balance of the egg mixture. Now you have a couple of spiced omelets excellent all by themselves.
Step Two: Gravy for Omelet:
1 small onion chopped
1 Sprig curry leaves or 1 tsp Fair Trade curry leaf powder
1 can coconut milk
½ freshly ground Fair Trade cumin
1 tsp freshly ground Fair Trade Coriander powder
½ tsp freshly ground Fair Trade Fennel powder
3tsp fresh lime juice
oil for sautéing
Fold the omelets into three and cut in to I inch strips and set aside.
To make the gravy, sauté the onions and curry leaves for about two mins. in a medium saucepan. Dilute half the can of coconut milk with 1/3 cup of water and add to the pan along with cayenne, paprika, cumin, coriander, fennel and cinnamon. Cook gently, stiring occassionally until the gravy thickens. You may gradually add the remaining coconut milk until the gravy is to your desired consistency.
Place the strips of omelet on a serving dish and ladel the gravy over the omelet. Enjoy! It will Enliven Your Palate!®
Compliments of Dinesh, The Spicy Gourmet.