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Asma Khan’s Machher Mamlet: Fish Omelette

Only a handful of ingredients are needed to create this simple and quick fish omelette from Asma Khan’s Ammu. An excellent tasty midweek meal for when supplies are running low.

From the book

Asma Khan

Introduction

Omelettes are called mamlets in Bengal. I do not know why! For many Bengalis, a classic comfort meal is dim bhaja bhaat – like eggs and toast but in this case it is eggs with boiled rice. This version of spiced omelette has a fish and onion stuffing. If you do not eat fish, you can replace the fish with another filling, such as Chennar Mattar Bhurji (page 264). Another way to make this dish is to cook it like a Spanish omelette. The older generation in Bengal, who grew up at a time when eggs were not easily available (unless you had your own chickens), treated eggs as a luxury and this may explain why in many Bengali households eggs are not just eaten for breakfast but as a main meal. We eat this as a main meal rather than for breakfast – a simple but delicious one for busy evenings.

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Ingredients

400g firm white skinless fish fillet
4 tbsp butter
1 large onion, thinly sliced
4 garlic cloves, finely chopped
¼ tsp ground turmeric
½ tsp ground black pepper
¼ tsp chilli powder
1 tsp salt
8 large eggs, beaten
4 tbsp chopped fresh coriander

Method

Poach the fish in water until it is just cooked then break into chunks and set aside.

Heat the butter in a non-stick frying pan over a medium–high heat. Add the onion and garlic and stir for a minute, then add the turmeric, black pepper, chilli powder and salt and stir for another minute. Add the fish and gently stir to coat it with the spiced onions and garlic. Remove the mixture from the pan and set aside while you make the omelette.

Wipe out the pan with kitchen paper and put it back over a medium–high heat, adding a little more butter if needed. Add the eggs and most of the coriander and cook until almost set. Put the fish filling on one half of the omelette, fold the other half over and serve immediately, sprinkled with the remaining coriander.

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From the book: Ammu: Indian Home-Cooking To Nourish Your Soul

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