Name: Motta Porrichu (Spicy Coconut Ginger Omelette)
Prep time: 12 min
Cook time: 12 min
Yield: 2
Ingredients: 4 large eggs -; 1/3 cup coconut cream (see Recipe Note) -; 1 small red onion, diced (about 1 1/2 cups) -; 2 tablespoons grated fresh ginger -; 2 tablespoons roughly chopped fresh curry leaves -; 1 green bird's eye chili, finely chopped -; 1 1/2 teaspoons pink salt or 1/2 teaspoon table salt -; 1 1/2 teaspoons freshly ground black pepper -; 1 1/2 tablespoons virgin coconut oil -; Matta rice, for serving (optional) -

Motta Porrichu (Spicy Coconut Ginger Omelette)

Recipe information

Cooking:

12 min.

Servings per container:

Source:

More details

Ingredients for - Motta Porrichu (Spicy Coconut Ginger Omelette)

1. 4 large eggs -

2. 1/3 cup coconut cream (see Recipe Note) -

3. 1 small red onion, diced (about 1 1/2 cups) -

4. 2 tablespoons grated fresh ginger -

5. 2 tablespoons roughly chopped fresh curry leaves -

6. 1 green bird's eye chili, finely chopped -

7. 1 1/2 teaspoons pink salt or 1/2 teaspoon table salt -

8. 1 1/2 teaspoons freshly ground black pepper -

9. 1 1/2 tablespoons virgin coconut oil -

10. Matta rice, for serving (optional) -

How to cook deliciously - Motta Porrichu (Spicy Coconut Ginger Omelette)

1. Stage

Whisk the eggs and coconut cream: In a medium bowl, whisk the eggs until the yolks and whites are fully combined. Add the coconut cream and whisk until most of the clumps are gone.

2. Stage

Add the remaining ingredients: Add the onions, ginger, curry leaves, chili pepper, salt, and black pepper. Mix well until combined.

3. Stage

Cook the omelette: Heat a large nonstick pan over medium heat and add the coconut oil. 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. Then, cover the pan with a lid and cook for an additional 3 minutes. Use the spatula to lift the side of the omelette—the bottom should be golden brown. Use the edge of the spatula to cut the omelette into quarters and flip each over. Cover the pan again and cook until the bottoms are golden brown and you don’t see any more liquid around the pan, about 2 minutes.

4. Stage

Serve: Enjoy with matta rice on the side, if you’d 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. Did you love the recipe? Leave us stars below!