Eggs make for a quick and easy weeknight dinner, and this Spicy Kerala Coconut Ginger Omelet is anything but tired and boring.
Motta Porrichu means “fried egg” in Malayalam, the language of the Indian state of Kerala. I would take this spicy omelet with red onions, fresh curry leaves, and coconut cream to school for lunch when I grew up. It is the ultimate home cooking for South Indian families and holds such an important place in Kerala cuisine – it is prepared both daily and on special occasions.
Motta Porrichu is traditionally served for lunch or dinner as a main or side dish, accompanied by matta rice and spicy Indian pickles as a side. Matta rice, also known as Kerala red rice, is grown on the black soil of Kerala and Karnatica. The soil results in a uniquely flavored and earthy rice.
Coconut cream adds richness to this omelette. You can either buy canned coconut cream or just use the coconut cream curdled on a can of full-fat coconut milk. To preserve the coconut cream, do not shake the can to keep the cream and water separate. Open the can and scoop out the cream.
Once the eggs are whisked – the yolks and whites should be fully incorporated – add the coconut cream, being careful to break it up as you mix. It is important that the eggs and coconut cream are evenly mixed before cooking.
Grated ginger is a key Indian ingredient
Indians keep grated ginger and minced garlic in the freezer for curries and quick dishes like this omelette. Use a grater, like a microplane, to get fine pieces of fresh ginger. If you don’t have one, try this trick: Hold a fork, pointed pointing down, on a work surface and rub a piece of peeled ginger over the tines.
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Motta Porrichu (spicy coconut ginger omelette)
I usually use the white coconut cream that floats on top in a can of full-fat coconut milk. To preserve the cream, do not shake the can. Open it up and scoop out the cream with a spoon. In a 13- to 14-ounce can, you’ll get 1/3 to 1/2 cup heavy cream. Alternatively, you can also buy a can of coconut cream.
Fresh curry leaves are becoming more readily available in grocery stores – check the produce section. Find them in Indian, Asian or worldwide food markets.
ingredients
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4 Big Eggs
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1/3 Cup coconut cream (see recipe note)
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1 small Red oniondiced (approx 1 1/2 cups)
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2 tablespoon grated fresh ginger
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2 tablespoon roughly chopped fresh curry leaves
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1 green bird eye chilifinely chopped
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1 1/2 teaspoons pink salt 1/2 teaspoon table Salt
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1 1/2 teaspoon fresh ground black pepper
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1 1/2 tablespoon Virgo coconut oil
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Matta ricefor serving (optional)
method
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Whisk eggs and coconut cream:
In a medium bowl, whisk the eggs until the yolks and whites are fully combined. Add the coconut cream and beat until most of the lumps are gone.
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Add the rest of the ingredients:
Add the onions, ginger, curry leaves, chilli, salt and black pepper. Mix well until combined.
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Cooking an omelet:
Heat a large nonstick skillet over medium-high heat and add the coconut oil. Tilt the pan to coat it evenly with the oil. Add the batter and use a spatula to spread it evenly. Cook uncovered for 2 minutes. Then cover the pan with a lid and cook for another 3 minutes. Use the spatula to lift the side of the omelet – the bottom should be golden brown.
Using the edge of the spatula, cut the omelette into quarters and turn each one over. Cover the pan again and cook until the bottom is golden brown and you don’t see any liquid around the pan, about 2 minutes.
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Surcharge:
Enjoy with matta rice on the side, if you like.
Leftovers can be refrigerated in a container with a lid for up to 1 day. Microwave for 30 seconds or cover and reheat in skillet over low heat until warmed through.
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| nutritional information (per serving) | |
|---|---|
| 504 | calories |
| 28g | Fat |
| 49g | carbohydrates |
| 16g | protein |
