Fish Omelet
A savory Parsi-style fluffy omelet incorporating tender flakes of cooked fish or prawns for a protein-rich meal. This traditional recipe uses a soufflé-like technique where egg whites are beaten to stiff peaks before folding, creating a uniquely airy texture that encases the rich, buttery seafood filling. Enhanced with fresh parsley and cooked in ghee until golden brown, it makes for an elegant breakfast or light lunch.
Ingredients
- 1/4 pound Cooked fish or prawns (finely chopped) (Originally 'Ratal 0' (likely typo for 1/4 Ratal/pound based on proportions). Use fresh fish or prawns that have been salted and cooked/fried before chopping.)
- 3 tablespoons Butter (Originally '3 tolas'. 1 tola ≈ 11.66g, so 3 tolas ≈ 35g or ~2.5-3 tablespoons.)
- 1 tablespoon Fresh parsley (finely chopped) (Originally '1 flat spoon'.)
- 1/2 teaspoon Salt (Originally '1 flat spoon'. Adjusted to 1/2 teaspoon as the fish is already salted.)
- 2 whole Eggs
- 2 tablespoons Ghee (For frying. Quantity estimated.)
More recipes using Fish
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Instructions
- 1Ensure the fish or prawns are cooked (fried with salt), deboned, and finely chopped.
- 2Separate the egg yolks from the whites. In a clean bowl, beat the egg whites with a fork or whisk until they form a stiff froth (stiff peaks).
- 3Gently mix the yolks with the beaten whites. Then, fold in the chopped fish, butter, parsley, and salt until well combined.
- 4Heat the ghee in a frying pan over medium heat. When the ghee is hot enough to smoke slightly, pour in the egg mixture. Cook until the bottom layer is well-browned and set.
- 5Once the bottom is red-brown and the omelet is cooked through, fold it in half (double fold) and remove from the pan. Serve hot.
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