Tuesday, 16 February 2010

Spicy Indian OmeIet - Hagana

We stayed in London at the weekend with my lovely sister-in-law 'S'. On Sunday she made us Hagana for brunch. It's a spicy Indian omelet that her boyfriend who was born in India has taught her to make. It fitted in with the whole theme of our weekend which seemed to have an Eastern vibe beginning with Valentines gifts and ending up with the sound of drums banging in the Chinese New Year.

For two people you will need:
A medium sized onion Peeled and sliced finely.
A clove or two or in our case three of garlic. Peeled and crushed or chopped.
One birdseye chilly.
A little turmeric.
A handful of fresh coriander (or if you have small hands like me and 'S' probably two would be better. With the stalks removed and finely chopped.
Four medium sized eggs.

Sea salt and crushed black pepper.
A little oil for frying.
Fry the eggs in a frying pan until they become translucent. Add the turmeric and continue to cook the onions until caramelised.
Then add the chilly and garlic which will cook very quickly so be careful not to burn it.

Beat the eggs in a bowl and then add the chopped coriander. Season and give the mixture a really good mix.

Pour the mixture over the onions a stir well.

Continue cooking until the eggs are just about cooked and then remover from the heat. The heat in the pan will continue to cook the eggs for a few minutes.
Then serve with warm flat or pitta bread for brunch or a salad for lunch or a simple supper.

The secret of this recipe is to cook the onions for a long time making sure not to burn them, so that they are lovely and caramelised, but not overcooking the eggs. You do this by making sure the pan isn't too hot when you add the eggs and taking them off the heat just before they are cooked.

I've just googled this recipe and found a couple of alternatives with other spices such as ground coriander, cumin and fresh root ginger added. I'll try those out too and let you know if they live up to S's yummy Hagana.

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