Sri Lanka Curried Omelette Gravy
Folded Sri Lankan omelettes get sliced and bathed in a spiced coconut milk gravy with curry leaves, turmeric, and a bright squeeze of lime. Ready in just 15 minutes.
YIELD
2 servingsPREP
5 minCOOK
10 minREADY
15 minHere is one of those brilliant Sri Lankan tricks that turns plain eggs into something you would happily eat every single day.
Folded omelettes get sliced and nestled into a thick, fragrant coconut milk gravy spiked with chili powder, turmeric, curry powder, and curry leaves. The gravy clings to every fold and edge of the egg, soaking in warmth and spice.
A generous squeeze of lime right at the end adds that signature Sri Lankan brightness that lifts the whole dish.
The entire thing takes about 15 minutes from start to finish, making it one of the fastest curries you will ever make.
Kitchen Tips
- Cook your omelettes slightly firmer than usual so they hold their shape when sliced and added to the gravy
- Let the coconut milk gravy thicken properly before adding the omelettes; it should coat the back of a spoon
- Add the lime juice off the heat to keep its fresh, zippy flavor intact
Variations
- Fold diced onions and green chilies into the omelettes before cooking for extra texture
- Use this same gravy as a base for boiled eggs sliced in half for a quick egg curry
- Stir in a handful of fresh spinach at the end for a pop of green and extra nutrition
Ingredients
Directions
Prepare the Sri Lankan Omelettes, fold each into three and set on one side.
Make the gravy by chopping the onion, then heat the oil and stir fry onion and curry leaves for 2 minutes.
Add the coconut milk, chile powder, paprika powder, salt, turmeric and curry powder and cook gently, stirring occasionally, until the gravy thickens.
Remove from the heat, add the omelettes and slice them.
Sprinkle with the lime juice.
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