To Make Egg:

  • 3 Eggs (Large)
  • 2 Green chilies (finely chopped)
  • 1 Onion (Chopped Finely)
  • 2 TSP Coriander Leaves (Chopped)
  • 1/8 TSP Black Pepper
  • 1/2 TSP Salt
  • 1/4 TBS Oil

For the curry paste:

  • 2 TBS Fresh coconut (Grated)
  • 1/2 TSP Cumin seeds
  • 1/2 TSP Fennel seeds
  • 2 TSP Coriander powder
  • 1 TSP Red chili powder
  • 1/2 TSP Turmeric Powder
  • 1/2 TSP Garam Masala Powder

For the Gravy:

  • 1 Onion (Sliced)
  • 2Green Chilies (Chopped)
  • 1 Tomato (Sliced)
  • 2 TBS Coconut milk
  • 1 TSP Salt


  • STEP 1
    To make the omelette, whisk the eggs, add the onion, green chilies, coriander leaves, freshly ground pepper and salt to taste. Mix well. Heat oil in a large pan and, when oil is hot pour in the egg mixture.
  • STEP 2
    When the lower side of the omelette is cooked, turn the omelette over with a large spatula. Let the other side cook, then remove from the heat. First cut the omelette in half and then roll the omelette like Swiss roll and cut in to strips. Set aside.
  • STEP 3
    To make the curry paste, put the coconut, cumin, fennel seeds, coriander, red chili powder, turmeric and garam masala powders in to a blender. Add two tablespoon of water and grind to a fine paste. Set aside.
  • STEP 4
    Heat the oil in the wok and fry the sliced onions over a medium heat for 5 minutes. Add the curry paste and fry for 4 minutes. Add little more oil if the mixture sticks to the pan. Fry the curry paste properly without the raw smells.
  • STEP 5
    Add the green chilies and tomato and saute for 5 minutes. Add water and salt to taste.
  • STEP 6
    Simmer for 10 minutes until the bubbles to appear. Add the omelette strips and coconut milk. Cook for further 4 minutes over a low heat. Serve hot with plain rice.

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