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motta porrichu (spicy coconut ginger omelette)

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Motta Porrichu (Spicy Coconut Ginger Omelette)

Indian

recipe-img

Description

I typically use the white coconut cream that floats to the top in a can of full-fat coconut milk. To get the cream, don’t shake the can. Open it and scoop out the cream on top with a spoon. In a 13- to 14-ounce can, you’ll get 1/3 to 1/2 cup cream. As an alternative, you can buy a can of coconut cream.

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)

Directions: