Omelette with a taste of India 


4 eggs

1/3 cup coconut milk, full fat 

1/2 yellow chilli

1/2 tsp turmeric

10 fresh curry leaves (or frozen if you can’t get fresh)

6 mushrooms

garlic olive oil, for frying (or olive oil)

salt and black pepper


Slice the mushrooms and chop chilli and curry leaves.

Beat the eggs with the coconut milk, using mainly the solid part from the can. Season with salt, black pepper and turmeric. 

On a nonstick skillet, fry the mushrooms, yellow chilli and curry leaves for a bit in the garlic oil. Then add the beaten eggs. Keep it on low heat while cooking the eggs. Let it cook for a bit and then use a spatula to fold the omelette in half.

It differs how well cooked people like their omelette, so just cook it the way you prefer. 

As an option I’ve sometimes added finely chopped broccoli  to the mix. Having it with lightly fried asparagus is really nice too.

Serve with lots of green salad and tomatoes.

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