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Sri Lankan turmeric omelette
Serves 1-2 Starters and mains
Ingredients
- pinch cumin seeds
- pinch black peppercorns
- 3 large eggs
- 1tsp salt, or to taste
- ¾tsp ground turmeric
- 2tbsp coconut or vegetable oil
- ½ red onion, finely sliced
- 1–2 green chillies, sliced
- 1 garlic clove, sliced
- 7-8 fresh curry leaves
- hot, buttered toast, to serve
Method
Toast the cumin seeds and peppercorns in a small dry frying pan over a medium heat for 1–2 minutes until fragrant. Transfer to a bowl to cool, then blitz in a spice grinder or mini food processor until fine, and set aside.
In a bowl, whisk the eggs with the salt and turmeric until frothy, and set aside.
Heat 1tbsp of the oil in a 20–25cm-wide frying pan set over a medium heat. Add the onion, green chillies, garlic and curry leaves and cook, stirring occasionally, for 4–5 minutes, until the onion softens – but don’t allow it to crisp and don’t cook past the point where the chillies and curry leaves are still bright green.
Add the remaining oil to the pan, wait 30 seconds for it to get hot, then pour in the eggs. Keep cooking over a medium heat and use a spatula to pull the edges in as they set, tilting the pan to spread the uncooked egg around. Continue this motion of pulling the edges in and tilting all around the pan for around 2-3 minutes until the omelette is almost set.
Fold in half, dust generously with the pepper-cumin and a little extra salt, and serve with buttered toast.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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