50 g onion
50 ml oil sprig curry leaves
375 ml coconut milk
1/2 tsp chilli powder
1 tsp paprika
1/2 tsp salt
1 tsp turmeric
1 tsp curry powder
3 tsp lime juice
A Recipe for
Curried Omelette
Without ice cream, there would be darkness and chaos. |
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Herb Tip |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
This Recipe for Curried Omelette is one of thousands in the Recipes-to-go Meal Cookbook.
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To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
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We should look for someone to eat and drink with before looking for something to eat and drink... |
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This is a recipe for Curried Omelette from the recipe cookbook of Recipes-to-go (Meal)
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One cannot think well, love well, sleep well, if one has not dined well. |
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Look, there's no metaphysics on earth like chocolates. |
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Soup and fish explain half the emotions of human life. |
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The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
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What is patriotism but the love of the food one ate as a child? |
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Prepare the omelettes as above, 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,
chilli 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. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN
No962 224 010 0
Serves: 1
Curried Omelette Recipe brought to you by Recipes To-Go