Curried omelette with tomato salsa

Name: Curried omelette with tomato salsa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian, Indian
Ingredients: 105ml olive oil; 3-4 shallots, peeled and cut into thin rounds (280g); 2 garlic cloves, peeled and crushed; 30g fresh coriander, 5g leaves set aside whole, the rest roughly chopped; 3 mild green chillies, 1 finely sliced, the other 2 split in half lengthways; 2½ tsp hot madras curry powder; 400g tomatoes, cut into 1½cm pieces; 4 tbsp coconut milk, from 1 small tin – shake the tin well before opening; Fine sea salt; 4 eggs; 1½ tbsp lemon juice; 4-6 shop-bought parathas, or other flatbread, to serve

5 steps

Prep:15minCook:25min

This is derived from the Goan ros omelette, which is often served at street food stalls with a soft roll for breakfast.Here, I’ve used buttery, flaky parathas to mop things up, but use whatever bread or flatbread you like. The curry base can be made a day ahead, if you like, and also scales up easily if you want to make more. It’s also great with other proteins, such as prawns, fish or tofu.

Updated at: Thu, 19 Sep 2024 16:11:57 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories266.6 kcal (13%)

Total Fat22.2 g (32%)

Carbs13.1 g (5%)

Sugars6.5 g (7%)

Protein6.2 g (12%)

Sodium186.9 mg (9%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

105mlolive oil

280gshallots

peeled and cut into thin rounds

2garlic cloves

peeled and crushed

30gfresh coriander

5g leaves set aside whole, the rest roughly chopped

3green chillies

mild, 1 finely sliced, the other 2 split in half lengthways

2 ½ tspmadras curry powder

hot

400gtomatoes

cut into 1 1/2cm pieces

4 Tbspcoconut milk

from 1 small tin - shake the tin well before opening

fine sea salt

4eggs

1 ½ Tbsplemon juice

4parathas

shop-bought, or other flatbread, to serve

Instructions

Step 1

Put 75ml of the oil in a large saute pan on a medium-high heat. Add 200g of the sliced shallots, one of the crushed garlic cloves, 10g of the chopped coriander, both split chillies and the curry powder, and cook, stirring from time to time, for seven minutes, until the shallots soften.

Step 2

Add half the tomatoes, cook for three minutes, until they start to break down, then stir in three tablespoons of the coconut milk and a half-teaspoon of salt and cook for another two minutes, until the oil starts to separate. Pour in 200ml water, bring to a simmer and cook, stirring, for five or six minutes, until the sauce thickens.

Step 3

Meanwhile, put a tablespoon of oil in a 20cm frying pan on a medium heat. Whisk the eggs with the remaining crushed garlic, 15g of the remaining chopped coriander and a quarter-teaspoon of salt. Once the oil is hot, pour in the egg mixture and cook for a minute, until the base sets. Using a spatula, release the edges of the omelette from the pan, so the unset egg on top flows underneath and starts to cook and set. Repeat for about three minutes, until there is only a very thin layer of uncooked egg on top of the omelette. Using the spatula to help you, carefully roll up the omelette a bit like a roulade, then take off the heat.

Step 4

Spoon the curry base (warmed through, if need be) into a serving bowl and place the omelette on top.

Step 5

Put the remaining tablespoon of oil in a bowl with the remaining shallots, the sliced chilli and the remaining tomatoes, then stir in the lemon juice and a quarter-teaspoon of salt. Spoon a third of this mix on top of the omelette. Spoon the last tablespoon of coconut milk all over the omelette, scatter over the remaining 5g coriander leaves and serve with the parathas and the rest of the tomato mix alongside.