Try This Breakfast Dish: Omelet Curry

Ten years of traveling the world in search of images and stories as a freelance photojournalist and as the Expedition Photographer in Residence at London’s Royal Geographical Society has given Chris Caldicott a wealth of memorable experiences.

“Not the least of these have involved the diverse and delicious meals I have been privileged to eat in generous people’s homes and remote expedition camps, at simple street stalls and fashionable restaurants, and in dozens of countries, I started to collect recipes whenever possible, in the hope of being able to reproduce the best at home.”

Chris and his wife, Carolyn, have compiled these recipes into the World Food Cafe Vegetarian Bible, a collection of over 200 recipes from around the world.

Here is one recipe for delicious omelet curry that the Caldicotts discovered in the Maldives.

Eggs 3145g
Egg photo courtesy of Wikimedia Commons
For the omelets

5 large free range eggs
2 medium red onions, diced
3 green chillies, finely chopped
10 curry leaves
large handful of chopped coriander leaves
juice of 1/2 a lime
1 dessertspoon of soy sauce (optional)
sunflower oil, to fry

For the gravy
2 tablespoons sunflower oil
2 medium red onions, finely sliced
2 green chillies, finely chopped
15 curry leaves
2 teaspoons cumin seeds
1 teaspoon turmeric

First, make three omelets. Whisk the eggs in a bowl and then stir the remaining ingredients. Divide the mixture into three. Heat a little sunflower oil in a frying pan and when hot, pour in a third of the mixture.

When one side is cooked, carefully turn and cook the other side. Cut the omelet into quarters and set to one side. Repeat until you have three omelets.

To make the gravy,  heat two tablespoons of sunflower oil in a wok. When hot, add the sliced onions and gently saute until soft. Stir in the chillies and spices, fry for one minute, and add the coconut milk and soy sauce. Gently simmer for 10 minutes, taking care not to boil, as the coconut milk will split.

Add the lime juice, salt to taste and omelet quarters, and simmer for a few minutes. Finally, sprinkle the roasted curry powder over the top, cover the pan, turn off the heat and allow to sit for a few minutes.

World Food Cafe Vegetarian Bible

Chris and Carolyn Caldicott are the godparents of global vegetarian cuisine in the UK. For twenty years their World Food Cafe in London’s Covent Garden was the hub of new flavors, colors and combinations in vegetarian cooking.

World Food Cafe Vegetarian Bible collects the best recipes from two decades of globetrotting, tried and tested to be easy to make at home. Vegetarian Bible gathers together recipes previously published in World Food Cafe, World Food Cafe 2 and The Spice Routes. It forms the perfect companion to the brand new collection World Food Cafe Quick and Easy, published September 2012.