Omelette Milk Curry with Rice
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Why I Love This Recipe
This dish uniquely combines elements of soup-like milk curry with omelette, reminiscent of fusion comfort food from simple ingredients.
Ingredients You'll Need
2 tbsp oil
2 tbsp ginger/garlic paste
1 tsp salt, divided
1 tsp black pepper, divided
1/2 tsp red chili powder
Turmeric Powder 1/2 tsp
1/2 kg milk
1/2 kg water
3 eggs
Oil for greasing the pan
Cooked rice for serving
Fresh coriander for garnish
Directions
Heat 2 tbsp of oil in a deep pan over medium heat.
Add the ginger/garlic paste and cook until it becomes aromatic and turns golden brown.
Mix in 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp red chili powder and turmeric powder. Stir well and cook for 1-2 minutes, adding 2 tbsp of water to prevent sticking.
Pour in the milk and water, and stir continuously until the mixture begins to boil.
Once boiling, reduce the heat to low, simmer for 5 minutes, and then remove from heat.
Crack the eggs into a bowl, add 1/2 tsp salt and 1/2 tsp black pepper, and whisk thoroughly.
Grease a frying pan with oil and pour the egg mixture to make a thin, flat omelette.
Once cooked, transfer the omelette to a cutting board and cut it into small squares.
Add the omelette squares into the milk curry, mixing them gently.
Serve the milk curry with omelette squares over boiled rice and garnish with freshly chopped coriander.
Pairs Well With
For a non-alcoholic option: fresh mint iced tea.
Questions, Comments & Reviews
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