The Egg Curry is quite a common dish all across India… the Omelette Curry is not! It is part of the creative cross-pollination that happened between British and Indian culinary traditions during Colonial times. The results of such crossover experiments are delicious – as this recipe amply demonstrates.
Here are the ingredients that will be required:
Eggs: 5, large
Mustard Oil: 3 tablespoon
Mustard Seeds: 2 tablespoon
Onion: 1, medium-sized, grated
Tomatoes: 4, medium-sized, pureed
Corn Flour: 1 teaspoon
Green Chilies: 3, chopped
Turmeric (Haldi) Powder: Just a pinch
Cumin (Jeera) Powder: Just a pinch
Coriander (Dhania) Powder: 1 teaspoon
Ginger Paste: 1 teaspoon
Garlic Paste: 1 teaspoon
Red Chili Powder: Just a pinch
Nigella (Kalonji) Seeds: Just a pinch
Coriander (Dhania) Leaves: For garnishing
Salt and Pepper: to taste
Grind the Mustard Seeds with a little water into a thick paste.
Heat 2 tablespoons of the Mustard Oil in a pan on a medium flame. Add the ginger paste, garlic paste, Nigella seeds and chopped green chilies. As soon as the mixture begins to splutter, add the grated onions along with a pinch of salt. Fry till the onions turn a shade of golden brown. Now add the turmeric powder, red chili powder, coriander powder and cumin powder. Continue frying.
After around five minutes, add the Mustard paste and fry for another minute or two; then add the pureed tomatoes. Let the mixture cook till it simmers. Add half a cup of water and let it continue simmering till the gravy takes on a rich, thick consistency. Keep aside.
Beat the eggs. Add the corn flour and pepper and continue beating till the mixture becomes thick and frothy.
Heat one tablespoon of Mustard Oil in a non-stick frying pan on medium heat. Pour the eggs, corn flour and pepper mixture into this pan and cover it with a lid. When the base is done and you can still see some liquefied egg mixture floating on top, use a spatula to turn the partially done omelette over. Continue cooking till your omelette is done.
Cut the omelette into neat pieces and add these pieces to the pan containing the gravy. Mix well – and finally, garnish with coriander leaves.
Your Anglo-Indian styled Omelette Curry is now ready.