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| Egg pomfret |
Before reading the recipe, let's make one thing clear. There is no fish used in this recipe. This is an eggiterian recipe. However, it is named so because of its shape as a pomfret fish, where the outer omelet layer represents the skin of pomfret and inner stuffing represents the meat of fish. I learnt this recipe from egg stall owner in Surat, who used to call it as'egg paplet' (paplet = Indian name for pomfret). This dish is cooked in three steps. First is making the omelet, second is making the stuffing and third is making gravy for dish. A bit complicated dish but really worth cooking. Also, its a very rich dish. So make sure to run a mile before you gulp it down. JK :)
Ingredients -
Eggs - 9 (4 for omelet and 5 for stuffing)
Butter - 3 tbsp
Oil - 3 tbsp
Onion - finely chopped - 1
Tomatoes - finely chopped - 3
Green chili, ginger and garlic paste (ggg paste) - 2 tbsp
Salt - 2 tbsp
Black pepper - 1/2 tsp
Turmeric powder - 1 tsp
Cumin-coriander powder - 2 tsp
Red chili powder - 2 tsp
Cheese - 1 cube (finely chop 1/2 cheese cube and use rest of cheese cube for garnishing)
Coriander leaves - chopped - 2 tbsp
Recipe -
Preparation - Boil 5 eggs. Remove yellow yolks and finely chop the egg whites (we'll use it for stuffing).
Step 1: Omelet - Take 4 raw eggs in a bowl. Put 1/2 chopped onion, 1/2 tbsp salt, black pepper, 1/2 tsp turmeric, 1 tsp each of red chili powder and cumin-coriander powder, and 1/2 tsp coriander leaves. Mix everything well with a whisk. Heat 1 tbsp each of oil and butter in a pan on a medium heat. Then pour eggs over the pan to spread evenly. Let it cook for about 5 to 10 minutes till it is well done. Now flip it and cook for 2 minutes. Transfer omelet to a dish. This is our base for stuffing.
Step 2: Stuffing - Heat 1 tbsp each of oil and butter in same pan on medium heat. Once oil is heated, add onions to it and cook onions till they become yellow-brown (about 6 to 8 minutes). Now add 1 tbsp ggg paste to it and sautee for about 3 to 5 minutes. Now add 1/3rd chopped tomatoes to it and cook for another 5 minutes. Now add 1 tbsp salt, 1/4 tsp each of cumin-coriander powder and red chili powder. Sautee for 2 more minutes. Add some water in between if it start to dry. Now add chopped eggs and sautee for 2 minutes. Now add chopped cheese, 1/2 tbsp coriander leaves, and mix well. Turn off the heat, and stuff it inside the omelet (like a wrap).
Step 3: Gravy - Heat remaining oil and butter in same pan. Once heated, add remaining tomatoes and sautee for about 5 mins. Now add remaining salt, red chili powder and cumin-coriander powder to it and sautee for 2 minutes. Now add about 1 cup water and let it simmer for about 5 mins. Then carefully transfer stuffed omelet to the gravy and let the gravy simmer for few more minutes. Turn off the heat and garnish with coriander leaves and shredded cheese (remaining 1/2 cube).
Serve hot with wheat bread.
Enjoy!
