Ingredients:

• 4 – eggs
• 1 cup – thick Coconut Milk
• 2 – Onions (chopped)
• 2 – Green chillies (chopped)
• 1 – large Onion (sliced)
• 1 – large Tomato (chopped)
• Oil – 1 tbsp
• Salt – to taste
• Grind to a Paste:
• 1 tbsp – chopped fresh Coriander leaves
• 4 Cloves – Garlic
• 1 tsp – Coriander seeds
• 3 – Red Chillies
• 1/2 tsp – Cumin seeds
• 1/2 inch piece – Ginger

Method:

1. Beat the eggs well together and add the chopped onions and green chillies. Heat the oil in a frying pan and pour in the egg mixture. Tilt the pan around and let the mixture spread evenly.
2. When brown on one side, turn and brown the other side. Keep warm.
3. Heat some more oil in another pan and fry the sliced onions until golden brown.
4. Add the ground paste and fry for a few minutes. Then add the tomatoes.
5. Fry well and allow to simmer for 5 minutes.
6. Add the coconut milk and salt to taste.
7. Cut the omelette into 1 inch squares and drop into the curry.
8. Simmer for a few minutes.
9. Sprinkle with fresh coriander leaves and serve immediately.