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Recipe: Madras omelet curry

Eggs by Jack Brodus via Flickr
I was served this delicious and very rich vegetarian dish tonight. It stems from an out-of-print cook book by Mary S. Atwood called Adventures in Indian Cooking(1972). Well worth making. Tonight, it was served with basmati rice, spiced green beans in tomato sauce and home-made naan.

4 eggs
4 tablespoons milk
1/2 teaspoon salt
1 tablespoon clarified butter
2 medium potatoes, cooked and cut in half-inch slices
2 medium onions, sliced
2 tablespoons vegetable oil
2 cloves

2 tablespoons ground coriander
1/4 teaspoon ginger, finely chopped
1/2 teaspoon chili powder
pinch each of turmeric and cinnamon
1/2 bay leaf
1 1/2 cups coconut milk
1/2 teaspoon salt
1 teaspoon lime juice

Beat eggs, milk and salt together. Melt butter and make an omelet. Fold in half and cut into 1/2-inch strips. Heat oil and brown onions. Remove half of them and set aside for garnishing. To the remaining onions in pan, add cloves, coriander, ginger, chili powder, turmeric, cinnamon and bay leaf. Fry for a minute or two. Put in coconut milk and salt; simmer for 5 minutes. Add potato slices and omelet strips and continue simmering until thoroughly heated. Remove from heat. Stir in lime juice. Garnish with reserved browned onion.

Variation: Instead of omelet strips, poached eggs can be added just before serving.

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