Mix all fennel and red onion salad ingredients together and set aside.
Clean chicken livers, remove membranes, and cut into small pieces.
Combine livers with ginger, garlic, chilli, turmeric, cumin, coriander, and lime juice.
Sear the livers in a very hot frying pan with oil for approximately 2 minutes until moist but not bloody.
Season with salt, stir in half the herbs, and drain in a colander.
Beat eggs with chopped red onion, chillies, tomatoes, coriander, salt, and pepper.
Cook two omelettes in oil until browned, fill with livers and sliced onion, garnish with herbs, and roll.
Halve the omelettes and serve with the prepared salad.