Goan Ros Omelette

Instructions

1. 1

   Prepare the Goan Masala Paste

   • In a dry pan over medium-low heat, add coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and dried red chillies. Dry roast for 2-3 minutes until they become aromatic. Stir continuously to prevent burning.
   • Add the fresh grated coconut to the pan and continue to roast for another 3-4 minutes, stirring constantly, until the coconut turns a uniform golden brown.
   • Remove the mixture from the heat and let it cool down completely. Once cool, transfer it to a grinder or blender.
   • Add 1/4 cup of water and grind to a very smooth, thick paste. Set aside.
2. 2

   Cook the Chicken Ros (Gravy)

   • Heat 3 tbsp of oil in a deep pan or kadai over medium heat. Add the 2 finely chopped onions for the gravy and sauté for 8-10 minutes until they are soft and golden brown.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Stir in the chopped tomatoes and cook for 5-6 minutes until they break down and become mushy.
   • Add the prepared Goan masala paste and turmeric powder. Sauté for 6-8 minutes, stirring frequently, until the masala is well-cooked and you see oil separating at the edges.
   • Add the chicken pieces and mix thoroughly to coat them with the masala. Sear for 2-3 minutes.
   • Pour in 3 cups of water, add 1.5 tsp salt, and the tamarind paste. Stir everything together well.
   • Bring the gravy to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through. The 'ros' should be a flavourful, relatively thin gravy.
3. 3

   Prepare the Omelettes

   • While the ros is simmering, prepare the omelette mixture. In a large bowl, crack all 8 eggs. Add the finely chopped small onion, green chillies, 2 tbsp of the chopped coriander leaves, 1/2 tsp black pepper powder, and 1/2 tsp salt.
   • Whisk the mixture vigorously for 1-2 minutes until it's light, airy, and slightly frothy.
   • Heat 1 tsp of oil in a small non-stick frying pan over medium-high heat.
   • Pour a quarter of the egg mixture (enough for one omelette) into the hot pan. Cook for 1-2 minutes until the edges are set and the bottom is golden.
   • Fold the omelette in half and cook for another minute until fully cooked. Slide it onto a plate.
   • Repeat the process with the remaining egg mixture and oil to make three more omelettes.
4. 4

   Assemble and Serve

   • Place a hot, freshly made omelette in a shallow serving bowl or on a plate with a rim.
   • Pour a generous ladleful (about 1 cup) of the hot chicken ros over the omelette, ensuring some chicken pieces are included.
   • Garnish with the remaining 2 tbsp of fresh chopped coriander leaves and some extra finely chopped raw onion if desired.
   • Serve immediately with warm Goan pao, poi, or any crusty bread roll to soak up the delicious gravy.