The soil yields a uniquely flavored and earthy rice.
Coconut Cream for Richness
Coconut cream adds richness to this omelette.
To get the coconut cream, do not shake the can so the cream and water stay separated.
Simply Recipes / Ciara Kehoe
kick off the can and scoop out the cream.
Use a grater, like a Microplane, to get fine pieces of fresh ginger.
To get the cream, dont shake the can.
Simply Recipes / Ciara Kehoe
Open it and scoop out the cream on top with a spoon.
In a 13- to 14-ounce can, youll get 1/3 to 1/2 cup cream.
As an alternative, you could buy a can of coconut cream.
Simply Recipes / Ciara Kehoe
Fresh curry leaves are becoming more readily available at grocery storeslook in the produce section.
Find them at Indian, Asian, or world food markets.
Add the coconut cream and whisk until most of the clumps are gone.
Simply Recipes / Ciara Kehoe
Add the onions, ginger, curry leaves, chili pepper, salt, and black pepper.
Mix well until combined.
Heat a large nonstick pan over medium heat and add the coconut oil.
Simply Recipes / Ciara Kehoe
Tilt the pan to coat it evenly with the oil.
Add the batter and use a spatula to spread it out evenly.
Cook for 2 minutes, uncovered.
Simply Recipes / Ciara Kehoe
Then, cover the pan with a lid and cook for an additional 3 minutes.
Use the spatula to lift the side of the omelettethe bottom should be golden brown.
Use the edge of the spatula to cut the omelette into quarters and flip each over.
Simply Recipes / Ciara Kehoe
Enjoy with matta rice on the side, if youd like.
Leftovers can be refrigerated in a lidded container for up to 1 day.
Microwave for 30 seconds or reheat in pan over low heat, covered, until warmed through.
Simply Recipes / Ciara Kehoe
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