Egg Omelette Curry Recipe with Coconut Masala
Egg omelet for breakfast? Been there, done that! This egg omelet curry takes the ordinary and turns it extraordinary! We're talking chunks of fluffy omelet swimming in and soaking up the flavorful, spiced curry - a protein-packed twist on a comfort food classic. (That's both healthy and delicious with hidden veggies!)
Author: Sheeba
Equipment
Ingredients
Coconut onion paste
- 2 tablespoons olive oil divided
- 2 bay leaves divided
- 10 cashewnuts
- 4 finely chopped green chillies divided
- 2 inch piece of ginger chopped
- 5 cloves garlic chopped
- 1½ onions divided
- 2 finely chopped tomatoes
- ¾ cup fresh grated coconut (or fresh coconut meat)
- 1 teaspoon salt
- 1 teaspoon chilli powder (or cayenne pepper)
- 1 teaspoon Kashmiri chilli powder (or paprika)
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric
- ½ teaspoon garam masala
- 3 tablespoons water
Omelets
- 6 eggs
- ¼ cup finely diced bell pepper
- ¼ cup grated carrot
- ¼ cup coriander leaves divided
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon cumin
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Make masala spice blend (coconut onion paste)
- Heat 1 tablespoon olive oil in a pot or wok.
- Saute a bay leaf, 1 finely chopped green chilli, 10 cashewnuts, 2 inch piece of ginger and 5 cloves garlic.
- Add 1 finely diced onion. Stir on medium flame until the onions turn translucent and the raw smell disappears.
- Add 2 finely chopped tomatoes. Stir on medium high heat until the tomatoes are cooked and mushy.
- Add ¾ cup fresh grated coconut and saute until the coconut is browned.
- Stir in the spices: 1 teaspoon chilli powder, 1 teaspoon Kashmiri chilli powder, 1 teaspoon coriander powder, ¼ teaspoon turmeric ½ teaspoon garam masala and 1 teaspoon salt.
- Saute for a couple of minutes on low heat and turn off the flame. Let it cool down.
- Add 3 tablespoons water and blend into a smooth paste.
Saute vegetables for omelette
- Heat 1 of teaspoon olive oil in a frying pan. Saute the remaining finely chopped onions, 3 finely chopped green chillies and ¼ cup finely diced bell pepper. Stir for a couple of minutes.
- Add ¼ cup grated carrot, ½ teaspoon salt, ½ teaspoon pepper and ½ teaspoon cumin.
- Turn off the flame and add 2 tablespoons of coriander leaves. Let the mixture cool.
Cook egg omelets
- Beat 6 eggs in a large bowl. Add the sauteed and cooled vegetables to the beaten eggs.
- Add 2 teaspoons of the blended coconut onion paste from step 1. Whisk until well combined.
- Divide the egg mixture into 3 parts (about ½ cup each).
- Heat ½ teaspoon of olive oil in a frying pan. Pour one portion of the egg mixture into the pan.
- Cover the pan and cook on low heat. When the egg leaves the sides of the pan, flip the omelette.
- Cook for a minute and remove the omelette. Repeat to make 2 more masala omelettes.
- Chop the cooked omelettes into square pieces or thick strips. Keep aside.
Make curry sauce
- Heat ½ teaspoon of olive oil in a pot. Add a bay leaf and blended tomato onion paste. Fry for a minute.
- Add 2 cups of water. Water should be added gradually to avoid lumps.
- Cover the pot with a lid and simmer on medium heat for 5 minutes.
Add omlettes to the curry
- Gently drop the omelette pieces into the spicy gravy. Stir until all the pieces are covered with the gravy.
- Garnish with the remaining coriander leaves and turn off the flame.
- Let it rest for 10 minutes. Enjoy your delicious egg omelet curry with chapathi, paratha or rice.
Video
Notes
- Vegetables: I’ve used carrots and bell peppers. You can use other fresh vegetables like spinach, cabbage, beans, etc.
- Spices: You’ll need red chili powder (sub with cayenne) for the heat, Kashmiri chili powder (or paprika) for flavor and bright color.
- Coconut: Grated coconut works best for this recipe.
- Don’t want to blend? Replace grated coconut with ¼ cup of coconut cream. Add it to sauteed onion tomato mixture and proceed with the recipe without blending.
- Omelette: You can use the turmeric cabbage omelette for this curry. Skip the cheese and flip the omelette. Then proceed as per the recipe.
- Adding water: To avoid lumps in the curry, add ½ cup of water and stir first. Then add the rest of the water slowly.
- Cooking omelette: Ensure that you cover and cook the omelette. It should be well done. Ideally, the omelet should be cooked to a golden brown.
- This omelet recipe is quite forgiving. Do not worry about overcooking it. Once the spongy omelette is dropped into the curry, it absorbs all the amazing flavors and becomes soft and juicy.
- For more tips and tricks see the post above.
Nutrition Facts
Egg Omelette Curry Recipe with Coconut Masala
Amount per Serving
Calories
343.7
% Daily Value*
Fat
25.8
g
40
%
Saturated Fat
12.5
g
78
%
Trans Fat
0.03
g
Polyunsaturated Fat
2.6
g
Monounsaturated Fat
9
g
Cholesterol
245.5
mg
82
%
Sodium
1152.1
mg
50
%
Potassium
525.7
mg
15
%
Carbohydrates
19.1
g
6
%
Fiber
7
g
29
%
Sugar
7.5
g
8
%
Protein
11.9
g
24
%
Vitamin A
2869.5
IU
57
%
Vitamin C
31.3
mg
38
%
Calcium
81.3
mg
8
%
Iron
2.9
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.