Ingredients:

• 1 tsp mixed spice (cumin, mustard, fenugreek)

• 1 large onion, thinly sliced

• 2 sprigs curry leaves

• 1 medium sized tomato, chopped

• 1 handful anchovies (optional), cleaned and rinsed

• 3-4 tbsp fish curry powder

• 1 tsp turmeric powder

• 2 tbsp tamarind pulp (soaked in 1.5 to 2 cups of water, strain seeds and reserve the tamarind water to use in the curry)

• 100ml coconut cream

• 2 tbsp coconut oil

Omelette:

• 5-6 eggs

• ¼ cup milk

• Salt and pepper to taste

• Coconut milk

Method: 

1. In a pan, add coconut oil, then sauté the mixed spice, onion and curry leaves till onions are soft, before adding the chopped tomatoes and anchovies. Cook till anchovies are brown and crisp.

2. Next, add the fish curry and turmeric powder. Sauté till fragrant. Mix well before adding the tamarind water. Stir and allow curry to simmer. Season to taste.

3. While the curry simmers away, make the omelette. In a bowl, crack the eggs, add the milk, season with salt and pepper. Whisk.

4. Whisk all ingredients for the omelette. Heat a pan with some coconut oil, then pour the whisked eggs to make a large omelette. Once that’s cooked, divide the fluffy omelette into smaller pieces. Set aside.

5. Before adding the omelette into the simmering curry, add the coconut cream. Let it continue simmering for another 2-3 minutes. Check seasoning. If you’re happy with it, add the mini omelettes into the curry.

6. Simmer for another few more minutes so the omelette soaks up the delicious tangy curry.