Omelette curry recipe

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Omelette curry recipe

Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian
Servings 5 People


To make omelette

  • 5-6 eggs
  • 1 onion about 100 gms
  • 1 green chilli
  • Coriander leaves
  • Salt to taste
  • 1/4 cup milk

To make curry

  • 4 tsp oil
  • 1 tsp fennel seeds
  • 1 large onion about 100 gms
  • 1 green chilli remove or make half to make it less spicy
  • Salt to taste
  • 3 large tomatoes
  • 2 tsp minced ginger garlic
  • 1 tsp Turmeric powder
  • 1 tsp Red chilli powder
  • 1.5 tsp Coriander powder
  • 2 heaped tbsp shredded coconut
  • 2 cups water
  • A few curry leaves
  • 1 tsp Jaggery or brown sugar
  • 2 tsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1 star anise
  • 2 cloves
  • 1 green cardamom


  • Whisk all ingredients for making omelette together until nice and fluffy.
  • Lightly oil the paniyaram pan, cook the eggs on medium flame until sealed on both sides don’t over cook.
  • To a kadai, add oil, fennel seeds, onions, salt a green chilli (optional) and cook u tip onions are softened.
  • Add Tomatoes, ginger garlic paste, turmeric powder Cover and Cook until tomatoes are softened.
  • Add chilli powder and Coriander powder and Cook for 2 mins until powders are cooked a little
  • Add coconut and mix well and switch off the flame, cook and blend to a smooth paste with little water
  • Clean same kadai, add 2 tsp coconut oil, 1 tsp mustard seeds, 1 tsp fennel seeds, 1 star anise, 2 cloves and 1 green cardamom
  • Add the blended purée and Add 2 cups of water, curry leaves, 1 tsp jaggery or brown sugar and salt to taste
  • Cover and bring to a simmer, then add the cooked omelettes and simmer for another 10 mins on low flame.
  • Garnish with fresh Coriander leaves and serve hot with rice.
Keyword egg recipes, omlette