Omelette Curry in Coconut Gravy

Ingredients

• Egg - 4 whole
• Onion - 1 whole
• Green chili - 3 whole
• Coriander leaves - 1 tsp
• Celery - 1 tbsp
• Pepper powder - 1/4 tsp
• Salt
• Oil
• Turmeric powder - 1/4 tsp
• Red chili powder - 1 1/2 tsp
• Coriander powder - 2 tsp
• Fennel seeds - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Cashew nuts - 25 g
• Ginger - 1 whole
• Oil - 3 tbsp
• Onion - 2 whole
• Tomato - 2 whole
• Green chili - 3 whole
• Vinegar - 1/2 tsp
• Coriander leaves
• Thick coconut milk - 1/2 cup
• Thin coconut milk - 2 cup

Instructions

1. 1Make the masala paste by grinding fennel seeds, coriander powder, red chili powder, turmeric powder, garam masala and ginger into a smooth paste; add a little water if needed so it comes together easily.
2. 2In a bowl, beat the eggs with 1 whole chopped onion, 3 whole chopped green chilies, pepper powder, 1 tsp coriander leaves, celery and salt until combined; cook the mixture as omelettes in a little oil over medium heat and then cut each omelette lengthwise into strips.
3. 3Heat 3 tbsp oil in a pan and sauté the 2 chopped onions, the 2 chopped tomatoes and 3 whole chopped green chilies until the onions are soft and the tomatoes begin to break down, about until they are cooked through and fragrant.
4. 4Add the prepared masala paste to the pan and cook until the raw spice smell disappears, stirring so the spices bloom and coat the vegetables.
5. 5Pour in the 2 cups thin coconut milk and stir well, then bring the mixture to a boil so the flavors meld.
6. 6Blend the 25 g cashew nuts with the 1/2 cup thick coconut milk to a smooth paste and stir this cashew-coconut mixture into the boiling gravy to thicken and enrich it.
7. 7Add the omelette strips to the gravy, mix gently to coat, and let the curry cook for 1-2 minutes; then remove the pan from the heat.
8. 8Garnish with additional coriander leaves and serve the omelette curry hot with rice or roti.
9. 9Optional: finish with a squeeze of lemon before serving for a bright note.