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- 50 gm Onion
- 50 ml oil
- curry leaf sprigs
- 375 ml coconut milk
- 1/2 tsp chile powder
- 1 tsp paprika
- 1/2 tsp salt
- 1 tsp turmeric
- 1 tsp curry powder
- 3 tsp lime juice
- Prepare the Sri Lankan Omelettes, fold each into three and set on one side.
- Make the gravy by chopping the Onion, then heat the oil and stir fry Onion and curry leaves for 2 minutes. Add the coconut milk, chile powder, paprika powder, salt, turmeric and curry powder and cook gently, stirring occasionally, until the gravy thickens.
- Remove from the heat, add the omelettes and slice them. Sprinkle with the lime juice.