February 19, 2016


Eggs - 4
Onions - 250 gms
Tomato puree - 1 cup
Prawns - 100 gms (cleaned)
Ginger garlic paste - 1 tsp
Spring onions - 1 tbsp (chopped)
Coriander leaves -  small bunch
Ajinamoto - a pinch
Turmeric - 1/4 tsp
Salt and pepper to taste
Butter - 1 tbsp


  • Finely chop onions and coriander leaves.
  • Boil cleaned prawns with salt and turmeric water.
  • Heat 1 tbsp of oil, add chopped onions, ginger garlic paste and fry them.
  • Add cooked prawns, tomato puree, ajinamoto, half of the coriander leaves.
  • Add salt and pepper and cook the curry is dry and well cooked.
  • Break the eggs, add sat and pepper and mix well.
  • Make four omelettes with the egg mixture and keep aside.
  • Divide the prawns curry into three portions.
  • Heat the pan with butter, put one omelette and spread one portion of prawns curry and cover with another omelette. Again spread prawn curry on that omelette ad cover with another omelette.
  • Do the same with remaining curry and omelette.
  • O top of the omelette sprinkle little butter,spring onions and remaining coriander leaves.
  • Cook in low flame for 2 minutes.
  • Cut them into four ad serve immediately.

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