For this week’s new recipe we have a quick and simple curry and as the name indicates, the star player of the dish is indeed an omelette.
1 medium onion
2 garlic cloves
1 inch long, thin slice of ginger
1 ½ tbsp. oil (and a little bit more for making the omelette)
3 inch piece of cinnamon
2 cardamom pods
6 inches raanbaa (pandan leaf)
10 curry leaves
1/3 cup chopped valhomas (smoked tuna)
¼ cup Hanaakuri Havaadhu (roasted curry powder)
1 cup water
1/3 cup thick coconut milk
2/3 tsp. salt
Break the eggs into a bowl and stir them with a little bit of salt (we used ¼ tsp.) until it’s a little bit frothy.
Heat up a small pan and dab a little bit of oil onto the surface to stop the eggs from sticking. Pour in the eggs and cook until the eggs are just set. We want the omelette to be on the thicker side, like half an inch thick, so do use a smaller pan.
Remove the omelette from the pan and let it cool down a bit. Then cut the omelette; we cut ours into roughly 1 inch squares, but the size is totally up to you.
Slice the onion and squash the garlic and ginger by using the back of a spoon.
Heat the oil in a pot, add the onion slices, cinnamon, cardamom, pandan leaf, curry leaves and cook until the onions soften and begin to turn brown.
Then add the ginger and garlic, give it a good stir and cook until you can smell them. It’s not going to take long; that should happen in around half a minute.
Add the smoked tuna, mix well again and let it cook for around a minute.
Add the curry powder, combine it with everything else, and let it warm up just a little bit and then add in the water. Bring the mixture to a boil.
Add the omelette slices, bring the temperature down a bit so that the curry would go into a slow simmer, and gently combine the eggs with the curry. Let it cook for around 2 minutes.
Do a taste test and make any adjustments you’d like. We added half a teaspoon of salt at this point. Finally stir in the thick coconut milk, switch off the stove and that’s it.