Heat oil in a large sauté pan over medium heat. Add the sliced shallots (or red onion) and green chilli, seasoning with a pinch of salt. Sauté for 2-3 minutes.

Stir in turmeric powder and red chilli powder, continuing to cook until the shallots are soft and beginning to brown. Remove from the heat and allow to cool.

In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Mix in the crab meat and the cooled shallot mixture.

Heat a bit of oil in a large sauté pan over medium-high heat. Once hot, pour in the egg mixture, spreading it evenly across the pan. Cover with a lid and cook for 1-2 minutes, or until the bottom is browned.

Carefully flip the omelet and cook for an additional 15-20 seconds or until fully set.

Slide the omelet onto a serving plate. Garnish with additional crab meat and chopped cilantro.