There’s a great new specialty Indian grocery store in Five Mile called Spice King. They have a fantastic selection of Indian goods and even offer pre-prepared packs of ingredients, along with a recipe to make at home.
It’s the kind of place you go to buy one thing, and become so inspired by the smells and unique ingredients you leave with 10! The below recipe was inspired after a trip there last week.
Quick and simple to make, with the subtle flavours of India infused throughout the omelette. Enjoy!
PREP TIME: 5 mins
COOK TIME: 6 mins
SERVES: 1-2 people
1 tablespoon butter
1 tablespoon oil
1/2 red onion
1 long red chilli
1 mushroom, diced
3/4 green pepper, diced
1 teaspoon turmeric (or 2 teaspoons freshly grated)
1/2 teaspoon garam masala
Handful leftover chicken, shredded (optional)
3 free-range eggs whisked
Good handful fresh coriander chopped (use a little in your yoghurt sauce)
2 tablespoons natural yoghurt
1/2 teaspoon ground cumin
1/2 teaspoon lemon juice
1/4 teaspoon salt
1.Dice your red onion and take a medium-sized fry-pan and heat your oil and butter to a medium heat. Tip in your onion and cook for 2-3 minutes until it softens. Add in the mushroom and cook also until softened, another 1-2 minutes.
2.Slice your chilli down the middle and scrape out the seeds. Thinly slice the chilli all the way up to the stalk.
3.Put of the chilli, the green pepper, turmeric and garam masala into the pan and combine and cook for a further 2 minutes or so.
4.Add in the chicken if using to heat through and spread all the ingredients, evenly dispersed around the pan.
5.Pour in your whisked egg and make sure it is evenly set around the pan. Let it cook for 2-3 minutes until it is ready to flip. If you are a little nervous about flipping it, pop under the grill for 1-2mins to cook the top.
6.Meanwhile, combine all the ingredients for the yoghurt sauce and set aside. Cook your poppadoms in the microwave for 40 seconds each.
7.Remove the omelette from the pan and cut into quarters. Sprinkle with a little chilli and the fresh coriander and serve with your yoghurt sauce and poppadoms.