Wednesday, 3 November 2010

NIGELLA'S MASALA OMELETTE

I fancied something quick and tasty to sustain me ahead of an afternoon teaching piano in my cold conservatory (and it will be cold in there come 5pm when the sun goes down!). This omelette is a great alternative to the classic version, full of interesting, piquant flavours and spices. It's simple and warming. It can be served with, or without a chapatti, roti or similar Indian bread. I like to make an accompanying green coriander relish (also a Nigella recipe) to go with it, but I went easy on the garlic today as I did not want to breathe garlicky fumes over my students.....!

An omelette joke:
- Why do you need 2 eggs to make an omelette?
- Because one egg is not an oeuf

The ingredients given here are a basic suggestion to give a reasonably authentic Indian "flavour". You could add chopped fresh mint leaves, or fresh ginger, finely sliced, or some green or red pepper slices. Eat the omelette flat on a plate, or wrapped up in a chapatti.

This recipe comes from Nigella's book 'Nigella Bites'.

Masala Omelette for 1

1 teaspoon vegetable oil

1 spring onion, sliced finely
1-2 chillies to taste, red or green
1 clove garlic, Microplaned or finely chopped
1/4 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
2 eggs, beaten
Freshly chopped coriander for sprinkling over chapattis to eat with, if you feel like it

Heat the oil in a non-stick frying pan and add the spring onion, chillies, garlic and turmeric, and fry until soft. Then add the other spices. Pour in the beaten egg and swirl the pan around to help the eggs set underneath. Nigella suggests finishing this off by shoving it under the grill. I just flipped it into a half-moon.

Green coriander chutney
More a relish, or sauce than a chutney, this is delicious with the masala omelette, or with grilled chicken, or any curry or spiced meat dish which is not awash with sauce. When I've made a bowl of this emerald-green relish, I quite often eat it off a spoon, straight out of the fridge - very Nigella-esque!

½ long big green chilli - or more if you like it hot - deseeded and roughly chopped
 2.5cm piece ginger peeled and grated or chopped
4 garlic gloves crushed
75g of creamed coconut or 1/3 can of coconut cream (or Maggi dried coconut - brilliant stuff!)
Large bunch of fresh coriander
4 stems of mint leaves, without stems
1/2tsp salt
pinch of caster sugar
juice of 2 limes or more to taste
Throw the whole lot into a food-processor or liquidizer, and whizz to a fragrant puree.
 
This keeps well in the fridge, covered with cling film, for a few days. The coconut will harden slightly in the fridge - allow the relish to come to room temperature before serving.

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