Prawn and crab masala omlette

A seafood-and-spice version of a brunch classic

Even with our questionable cooking skills, if there’s one thing we can genuinely never get wrong, it’s an omelette. Even when drunk. Or hungover. Or both. And if there’s one thing we enjoy adding to late breakfasts/brunch at the weekend it’s a whole lot of SPICE. This excellent prawn and crab masala omelette recipe taken from Mr Todiwala’s Spice Box by Cyrus Todiwala (£25, Mitchell Beazley) gives a peppy Indian kick to everyone’s favourite egg-based dish. We also love the suggested accompaniment, which is buttered toast and tomato ketchup. Just as it should be.

Serves 4
Raw peeled prawns 250–300g (9–10½oz), fresh or defrosted
White crabmeat 150–200g (5½–7oz), fresh, defrosted or canned
Extra virgin rapeseed oil 3–4 tablespoons
Cumin seeds ½ teaspoon
Fresh green chillies 1–2 finger-type, finely chopped
Onion 1, chopped
Eggs 8–12, depending on appetite
Chopped fresh coriander 1 tablespoon, plus extra sprigs to garnish
Tomato,1 plum-type, deseeded and chopped
Grated cheddar cheese
3–4 tablespoons, for sprinkling (optional)
Salt

To serve
Well-buttered toast
Tomato ketchup (optional)

Process:
De-vein and chop the prawns. Squeeze any excess water out of the crabmeat, then break into flakes.

Heat a generous tablespoon of the oil in a frying pan. When hot, add the cumin seeds. As soon as they change colour, add the chilli(es) and sauté for a few seconds, then add the onion and cook until pale. Add the prawns, increase the heat to high and sauté for 1 minute, until the liquid has evaporated. Add the crabmeat and stir well, then turn off the heat. Transfer the mixture to a small tray and spread it out so that it cools fast.

Beat 2 or 3 of the eggs in a bowl, then mix in a quarter of the seafood mixture, a quarter of the coriander and a quarter of the tomato. Add salt to taste.

Put a little of the remaining oil in your omelette pan and place over a high heat until it comes almost to smoking point. Pour in the egg mixture and cook until the bottom is lightly browned and the centre is still slightly moist. Add some grated cheese now and fold the omelette in half, if you wish, then slide on to a plate. Cook the other omelettes in the same way.

Serve immediately, garnished with fresh coriander sprigs and accompanied by well-buttered toast, and tomato ketchup, if you wish.

×