Goan Omelette Curry

Name: Goan Omelette Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: goan
Ingredients: 4 pcs egg; 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 0.5 cup coconut (fresh, grated); 1 tsp tamarind paste; 2 pcs green chili (slit lengthwise); 1 inch ginger (peeled, finely chopped); 4 pcs garlic (cloves, finely chopped); 1 pinch turmeric powder; 1 tsp red chili powder; 0.5 tsp cumin seeds; 0.5 tsp salt (divided); 3 tsp oil; 1 cup water (for the gravy); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(65)

TASTE SCORE

8/10

Fluffy pan-fried omelettes cut into strips and gently simmered in a tangy, spiced coconut gravy. A unique Goan classic where the richness of eggs meets the coastal warmth of coconut, tamarind, and aromatic spices. Comfort in a bowl.

PREP

15m

COOK

30m

SERVES

1 KATORI

185 cal

SERVINGS

METHOD · 8 STEPS

prep · ~2 min
Prepare the omelette batter.
Crack the eggs into a mixing bowl. Add 1 pinch of salt and whisk thoroughly until light and frothy. Set aside.
fry · ~10 min
Cook the omelettes.
1.Heat 1 tsp oil in a non-stick pan over medium heat.
2.Pour in half the egg mixture and swirl to form a thin, even layer.
3.Cook for 1-2 minutes until set and lightly golden on the bottom, then flip and cook for another 30 seconds.
4.Slide onto a plate and repeat with the remaining egg mixture to make a second omelette.
5.Roll each omelette tightly and slice into 1-inch thick strips.
TIPKeep the omelettes thin and golden, not too brown, so they soak up the gravy without falling apart.
mix · ~2 min
Make the coconut-tamarind paste.
Grind the grated coconut, tamarind paste, and 1/4 cup of water into a smooth, thick paste. Set aside.
temper · ~3 min
Start the tempering.
1.Heat the remaining 2 tsp oil in a saucepan over medium heat.
2.Add cumin seeds and let them splutter for 30 seconds.
3.Add chopped ginger, garlic, and green chilies. Sauté for 1 minute until fragrant.
TIPDon't let the garlic burn — keep the heat at medium and stir continuously.
saute · ~12 min
Cook the onion and tomato base.
1.Add the chopped onions and cook until they turn translucent and soft, about 4-5 minutes.
2.Stir in the chopped tomatoes, turmeric powder, red chili powder, and remaining salt.
3.Cook, stirring occasionally, until the tomatoes break down and oil starts to separate at the edges, about 5-7 minutes.
TIPMashing the tomatoes with the back of your spoon helps them break down faster into a smooth masala.
simmer · ~9 min
Simmer the curry with the coconut paste.
1.Pour the ground coconut-tamarind paste into the pan and stir well.
2.Add 3/4 cup of water and bring the curry to a gentle boil.
3.Lower the heat and let it simmer for 6-8 minutes, until the raw smell of coconut disappears and the gravy thickens slightly.
TIPThe gravy should be silky and lightly coat the back of a spoon. If it gets too thick, add a splash of water.
assemble · ~2 min
Add the omelette strips.
Gently slide the sliced omelette strips into the simmering gravy. Let them warm through for just 1-2 minutes. Do not stir vigorously or the omelettes may break.
TIPAvoid overcooking at this stage — the omelettes just need to be coated and heated through.
garnish
Garnish with coriander and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Whisk the eggs until frothy to ensure the omelettes turn out light and fluffy.
2
Cook the omelettes on medium heat — too high and they brown too quickly, too low and they dry out.
3
Roll the omelettes tightly before slicing to get clean, neat strips that hold shape in the gravy.
4
Grind the coconut-tamarind paste until very smooth for a silky, lump-free gravy.
5
Let the onion-tomato masala cook until oil separates for a deep, well-developed base flavor.
6
Add the omelette strips only at the end and simmer gently — vigorous stirring will break them apart.
7
This curry thickens as it cools; if reheating, add a splash of water to restore the consistency.