Curry House Prawn And Mushroom Omelette
15m prep 15m cook 30m ready
A pillowy omelette filled with prawns and mushrooms, spiced with cumin and coriander, and finished under the grill for a golden puff. This curry house favorite offers comfort with a grown-up kick from fresh chilli.
Ingredients
- 4 tsp vegetable oil
- 1/4 tsp nigella seeds
- 1 clove garlic crushed
- 2 9/11 oz cooked king prawns/jumbo shrimp
- 4 chestnut/cremini mushrooms sliced
- 8 large eggs
- 1/2 tsp salt
- 1 small onion finely chopped
- 1 fat green chilli deseeded and finely chopped
- 2 tbsp fresh coriander/cilantro leaves chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
Nutrition (per serving, estimated)
Estimated based off 7 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 199 mg
- Iron: 5.64 mg
- Magnesium: 37.8 mg
- Phosphorus: 319 mg
- Potassium: 395 mg
- Zinc: 2.22 mg
Let's Cook
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Step 1.
Preheat the grill/broiler to high.
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Step 2.
Heat the vegetable oil in a 24cm/9½in frying pan over medium heat. Add the nigella seeds and cook, stirring, until they begin to pop, then immediately add the crushed garlic, cooked king prawns, and sliced chestnut mushrooms. Continue to cook for 2 minutes, stirring occasionally.
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Step 3.
While the prawns and mushrooms cook, crack the eggs into a large bowl and beat until combined. Add the salt, finely chopped onion, deseeded and finely chopped green chilli, chopped fresh coriander, ground coriander, and ground cumin. Beat again until all ingredients are well incorporated.
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Step 4.
Pour the egg mixture into the pan over the prawns and mushrooms, ensuring the ingredients are evenly spread across the pan. Cook for 8–9 minutes, until the omelette is set at the edges but still has a slight wobble in the centre.
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Step 5.
Place the pan under the preheated grill for 2–3 minutes, until the surface of the omelette is puffed and golden brown. Slide the omelette out of the pan onto a plate or board and cut into slices. Serve hot, with wraps alongside.
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