| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Sri Lankan | Sauces | 1 | Servings |
INGREDIENTS
| ———> source <——— | ||
| "A taste of Sri Lanka" | ||
| By Indra Jayasekera | ||
| 50 | g | Onion |
| 50 | ml | Oil |
| Curry leaf sprigs | ||
| 375 | ml | Coconut milk |
| 1/2 | ts | Chile powder |
| 1 | ts | Paprika |
| 1/2 | ts | Salt |
| 1 | ts | Turmeric |
| 1 | ts | Curry powder |
| 3 | ts | Lime juice |
INSTRUCTIONS
CURRIED OMELETTE GRAVY ===========================> Directions <======================== Prepare the Sri Lankan Omelettes, fold each into three and set on one side. Make the gravy by chopping the onion, then heat the oil and stir fry onion and curry leaves for 2 minutes. Add the coconut milk, chile powder, paprika powder, salt, turmeric and curry powder and cook gently, stirring occasionally, until the gravy thickens. Remove from the heat, add the omelettes and slice them. Sprinkle with the lime juice. ISBN #962 224 010 0 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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