MAIN DISH

SRI LANKAN OMELET

This spicy omelet of Portuguese heritage has a coconut milk curry sauce spiked with the spices of the teardrop-shaped island off the eastern coast of India. Serve with bread or rice for sopping up the creamy sauce. Fresh curry leaves are available at Indian markets.

• 4 eggs

• 1 fresh green jalapeño, minced (seeded for less heat if you wish)

• 1 small onion (about 4 ounces), chopped

• 1 plum tomato (about 4 ounces), chopped

• 1 tablespoon vegetable oil

• 4 cups canned coconut milk

• 1 teaspoon salt, or to taste

• 1 tablespoon curry powder, or to taste

• 1 teaspoon cayenne, or to taste

• 1 sprig fresh curry leaves (optional)

•  ½ teaspoon ground turmeric

• 1 (1-inch) cinnamon stick

Beat the eggs in a bowl. Stir in the jalapeño, onion and tomato. Heat the oil in a skillet over medium-high heat and pour in the egg mixture to prepare an omelet. When set, remove from the heat and cut into large pieces.

Pour the coconut milk into a saucepan and add the salt, curry powder, cayenne, curry leaves, turmeric and cinnamon. Bring to a boil. Reduce the heat to medium-low, add the omelet pieces and simmer 5 minutes. Taste and adjust seasonings. Makes 4 servings.

Source: Adapted from The Food of Sri Lanka by Douglas Bullis and Wendy Hutton, (Periplus, 2001).

Per serving: 568 calories (85 percent from fat), 57.1 g fat (44.7 g saturated, 5.5 g monounsaturated), 211.5 mg cholesterol, 11.4 g protein, 10.6 g carbohydrates, 1.2 g fiber, 683.7 mg sodium.

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