Egg Omelette Curry

11 June 2018 By

An egg omelette curry is a handy one to master when you don’t have many ingredients in the fridge or pantry. South Asians and Southeast Asians enjoy their egg curries in many versions such as vindaloo eggs, korma eggs, sambal eggs or in an egg and potato coriander curry. This version is made into crepe style omelettes and then dropped into a curry to soak up the sauce flavours. It’s adored by many South Asian families who often make a hearty meal of it accompanied by boiled rice or rotis, and a couple of side vegetables.

Ingredients for the omelette

  • 1-2 tbsp ghee
  • 5 large free-range eggs
  • 1 banana shallot, finely chopped
  • 2 green chillies, finely chopped
  • 1 tbsp coriander leaves, finely chopped
  • Pinch of ground pepper
  • Pinch of salt

Ingredients for the curry


  • Small bunch coriander leaves, chopped


  1. To make the omelette, whisk the eggs. Add the onion, green chillies, coriander leaves, pepper and salt to taste and mix well.
  2. Heat a little oil in a large pan and when hot, pour in the egg mixture. When the underneath side of the omelette is cooked, turn the omelette over with a spatula. Let the other side cook then remove from heat. Cut the omelette in half, and then cut crossway into strips or triangular shapes. Set aside on kitchen paper.
  3. To make the curry, heat the oil in the frying pan and fry the sliced onions over a moderate heat for 10 minutes. Then add Latasha’s Kitchen Madras Curry Paste and fry for 5 minutes. Use more oil if the mixture sticks to the pan but ensure the paste fries properly.
  4. Add chillies and tomatoes and sauté for 5 minutes. Add the vinegar, water and salt to taste. Let the curry simmer for 10 minutes on gentle heat, then add the coconut milk, simmer again for 5 minutes before adding the omelette strips. Cook for 2 minutes over a very low heat, turn off the heat.
  5. Sprinkle over Latasha’s Kitchen Garam Masala, add lemon juice and serve garnished with coriander leaves.
  6. Excellent with rice and parathas.