ඔම්ලට් කරියක් හදමුද? | Omelette Curry Sinhala | Omelet Recipe
First things first let’s make the omelette. Break two eggs into a bowl. I like to remove the chalazae from the egg because that’s what actually gives that bad eggy smell. Make sure to remove the chalazae when baking cake or making any desserts that require eggs. To this I will be adding some bell pepper, minced garlic, onions & green chili. Make sure that the ingredients are finely chopped so that it is easy to roll the omelette. Now let’s add the masalas. Add ¼ tsp cumin powder, ¼ tsp turmeric powder, ½ tsp chicken curry powder, ¼ tsp freshly ground black pepper, salt & a pinch of baking soda. Please check quantities in the description box below. Add tomatoes. Whisk the eggs until all the ingredients are well combined. So let’s start cooking. Heat a Tbsp of oil in a skillet. Pour 1/3 of the mixture first. Make sure you’ve got a very thin layer. Swirl the skillet so that you have a thin even layer of the mixture covering the bottom of the skillet. Let it cook until the eggs are about 80% done. You need to start rolling the omelette while it is still liquidi on the top so that it’s going to stick well. Roll halfway to the middle and pour 1/3 of the mixture again and once it is 80% done roll as before half way and pour the remaining mixture. Repeat the process until you get a rectangular omelette like this. Now remove the omelette from the skillet and let it cool down for 10- 15 minutes. On the mean while let’s start making the gravy. Place a cooking pot on medium heat and add 2 Tbsp of oil . Reduce the flame and drop the cinnamon stick and bay leaf. Add garlic and sauté for about 10 seconds. Add curry leaves, green chili.
onions, salt and sauté until the onions are transparent. Add salt. Now add chopped tomatoes. Mix everything and cover the pan with a lid. Let it cook until the tomatoes are soft and the oil is separating. Add a Tbsp of cumin powder & 3 Tbsp of chicken curry powder, and 1 Tbsp of garam masala. Add 1 tsp Kashmiri red chili powder & ¼ tsp turmeric powder. Mix everything well, cover with a lid & let it cook for about 2 minutes. Kashmiri red chili powder impart a bright red color to any gravy. Please check out my video about Kashmiri red chili if you haven’t watched it yet. Add 1 ¼ cup water and cover with a lid and let it cook in medium slow flame for about 10 minutes. You can also reduce the amount of water added and use coconut milk instead In the meanwhile, lets slice the omelette. Now add the omelette to the gravy and let it cook for about 5 minutes in slow flame. Add a tsp of ghee and switch off the stove. Garnish the dish with cilantro when serving. This omelette curry serves as a great accompaniment for rice, naan, chapathi, idiyappam, and bread when you have dinner guests.