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Indian Curry : Potato Omelette Curry

Ingredients A (mixed)

  • 4 eggs, beaten
  • Salt, to taste

Ingredients B (cubes)

  • 500g potatoes
  • 1 carrot
  • 2 red chili
  • 2 green chili

Ingredients C (blended)

  • 10 pieces almond
  • 2 inches ginger
  • 60g shallot
  • 30g garlic
  • 3 tablespoons red chili paste

Ingredients D

  • 2 tablespoons tomato paste
  • 5 stalks curry leaves
  • 1 teaspoon fennel
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder

Ingredients E

  • 200ml thick coconut milk
  • 1 tablespoon sugar
  • Salt, to taste

Method for Cooking Potato Omelette Curry:

  1. Fry Ingredients A into omelette and cut into pieces.
  2. Heat 3 tablespoons oil in pot, stir-fry Ingredients C until fragrant, add in Ingredients D and stir-fry well.
  3. Add in Ingredients B and water to cover the surface, turn to medium heat and simmer until cooked.
  4. Add in Ingredients E, cook till simmering and serve.


You can use hard-boiled eggs to replace the omelette

Indian Curry

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Last Updated: 24/07/2011