Curried Omelette
eggs, indian, main dish
50 gm onion
50 ml oil sprig curry leaves
375 ml coconut milk
1/2 teaspoon chilli powder
1 teaspoon paprika
1/2 teaspoon salt
1 teaspoon turmeric
1 teaspoon curry powder
3 teaspoon lime juice
Prepare the omelettes as above, fold each into three and set on one side. Make the gravy by chopping the onion, then heat the oil and stir fry onion and curry leaves for 2 minutes. Add the coconut milk, chilli powder, paprika powder, salt, turmeric and curry powder and cook gently, stirring occasionally, until the gravy thickens. Remove from the heat, add the omelettes and slice them. Sprinkle with the lime juice. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
Yield: 1 servings