Colonial Hangover or Culinary Genius? Meet the Anglo-Indian Omelette Curry

Sometimes you just need breakfast for dinner. But wait, I’m a forty-year-old woman, can I possibly imbibe in prosciutto-stuffed waffles at 6 p.m.? The answer is, of course, I can, after hiking over 20,000 miles with my guests in one workday. Thank God for this oh-so-easy-to-prepare Anglo Indian Omelette Curry.

And also thank God, my boyfriend is an amazing cook and sometimes he hooks it up in the evening and I can just veg with a crisp, cool, dry white wine after work, lose myself in VEEP (Pretend that Julia Louise Dreyfus is not Kamala Harris) and let him prepare me the best Anglo-Indian breakfast for dinner. But obviously, I also had to learn how to make Anglo Indian Omelette Curry myself.

No groceries in your house? No problem!

When it comes to “Easy” Indian meals. This is one of the fastest and easiest. And you can make this even if you have not made it to Costco in two months and have no protein left in the freezer! One of the best things about this easy spicy summertime super dish is just how easy it is to throw together with minimal ingredients.

Omelette’er jhol is a Bengali spicy egg curry. Seriously, you will never go back to scrambled eggs after this! After an early morning rainy hike with my guests, I may just be heading back to our mountain kitchen to whip this up for brunch on a random Tuesday. Oh yes, please enjoy how wrecked my hair looks from a week of humidity here in southern California! I’ll straighten my hair again next week when the thunderstorms and humidity are a thing of the past.

Like me, if you have been slaving away all day just to make a buck or two, perhaps you are looking for an easy super idea. Well, you found it! This rich and aromatic spicy curry masala is os easy to throw together even after a busy work day.

But we decided to go slightly healthier because you can’t have just ghee and parathas for dinner all the time. I added cooked sweet potato slices and diced dinosaur kale from the garden to this savory Anglo Indian Omelette Curry.

Anglo Indian Omelette Curry

8 eggs

1 teaspoon cumin

2 green chilies, chopped fine

3 teaspoons of ghee

1 white onion, half of it sliced thin, the other half chopped fine

1 teaspoon cumin seeds

1/2 teaspoon garam masala

1 teaspoon coriander

1 teaspoon grated ginger

1 teaspoon grated garlic

1/2 cup fresh good-quality tomatoes, chopped (I used fresh from the garden)

2 teaspoons salt

1 teaspoon fresh cracked pepper

1/2 cup homemade beef stock

8 curry leaves, torn in pieces

2 teaspoons olive oil, in a squeeze bottle

1/2 cup Dinosaur kale, chopped fine

1/2 a cooked sweet potato, cubed and cut up

First, let’s start with the curry, as that is the most time-consuming part of this dish. In one teaspoon of the ghee, fry half the chili pieces. Add in the slivered onion pieces and fry well until very well browned, at least ten minutes. Stir in the cumin seeds just until toasted, not burned. Mix in the cumin powder, coriander and the garam masala. Roast those spices just a bit, adding the beef stock so they won’t burn.  Mix in the garlic, ginger and tomatoes and continue to cook at least ten more minutes until the beef stock has reduced a bit and the tomatoes are cooked. Mix in 1 teaspoon salt and set the curry masala aside as you work on the omelet.

For the next step in your Anglo Indian Omelette Curry, preheat your oven to broil high. Next, in a blender, blend up the eggs with 1 teaspoon salt and the pepper until thick and frothy. Get your cast-iron pan very hot on the stove and add the other two teaspoons of ghee. Spread the ghee up the sides of the pan also, so eventually your omelet will not stick. Add your reserved chili pieces and diced onions to the hot cast-iron pan and cook well for five minutes.

Now you are ready to add the whipped eggs to your hot cast-iron skillet on top of the cooked onions. Return the cast-iron skillet to a medium flame. Garnish the top with the torn curry leaves. Let this sit just five minutes until it starts to set. Meanwhile, drizzle the olive oil from a squeeze bottle around the edges of the omelet so it does not stick to the pan. If you are adding additional veggies such as sweet potatoes or kale, this is the time to add them to your omelet.

Now you are ready to set your Anglo-Indian omelette in the oven. When you do this, turn the broiler down to low. Cook 5-10 minutes until just set. Cut your Anglo-Indian omelette into slices with a pizza cutter.  When you are ready to serve this Anglo Indian Omelette Curry, layer a few slices of the omelet on your plate and top with that delicious Masala Curry.