It’s been ages since I last posted a recipe here, and I’m so sorry. Felt that I didn’t really have the time and energy to post long posts here for the past 8-9 months, as I’ve been busy with other things. Moreover I had troubles with my laptop and so. But I’m back now! 🙂
The Tamil/Ilangai cuisine is very popular among many, and if you ask me I’d say that Tamkl food is the best. I’ve tried different cuisines, but the Tamil food is undoubtedly the best and most mouthwatering. Hehe 😉
I like omelets and I like spicy “curries”. In Sri Lanka omelet curry is very popular, and I’m therefore sharing my typical Jaffna style recipe with you after I’ve tried it 2-3 times. This recipe serves for about 2 persons.
For the omelet:
3 medium eggs
Salt + pepper
½ teaspoon turmeric
1 teaspoon red chili powder
1 small onion, chopped
1 bell pepper, chopped (optional)
1 tabelspoon of rapeseed oil
You can add other ingredients, if you want to.
For the curry:
2 large onions, chopped
2 medium tomatoes, chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon asafoetida
2 cm ginger, grated
2-3 tabelspoons of Jaffna curry powder (It’s spicy!)
1 teaspoon of turmeric
2 teaspoons of coriander powder
400 ml coconut milk
1 tablespoon of rapeseed oil
some curry leaves
Whisk the eggs with the rest of the ingredients, and spread the omelet mix in a pan with some oil. Fry both sides of the omelet. Let it cool and then cut it into small pieces. Keep aside.
In a pan heat the oil first. Now add the mustard seeds and let them pop.
Add the cumin seeds, fenugreek seeds and onion and fry until the onions are softened.
Now add the salt, Jaffna curry powder, turmeric, asafoetida, coriander powder, grated ginger, curry leaves and the tomatoes and mix it well. Let it cook for 3-4 mins, or until the raw smell has gone.
Add the coconut milk, mix it well and let the curry cook for 10 min., and keep stirring.
Once the curry is cooked add the cut omelet pieces. Mix it before serving with rice, idiyappam, roti, parotta or appam 🙂