Omelette curry from 50 Great Curries of India: Tenth Anniversary Edition by Camellia Panjabi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okcook on February 28, 2016

    I only made the curry sauce and not the omelette as I do not care for eggs cooked this way. I made scrambled eggs and spooned the sauce on top. This makes a very good sauce. I did reduce the liquid down to quite a thick sauce and I used the boat motor to partially purée the onions. I have frozen the sauce in 4 oz portions which I will poor over hard cooked eggs for breakfast or do the scrambled eggs again.

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