Goan Ros Omelette

Name: Goan Ros Omelette
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: goan
Ingredients: 300 g chicken (bone-in pieces for ros); 8 pcs egg (for omelettes); 3 pcs onion (medium, 2 sliced for ros and 1 finely chopped for omelettes); 2 pcs tomato (medium, chopped); 1 cup fresh coconut (grated, for masala and ros); 4 pcs dried red chili; 2 tsp coriander seeds; 1 tsp cumin seeds; 6 pcs black peppercorns; 4 pcs cloves; 1 inch cinnamon; 1 pinch turmeric powder; 6 pcs garlic (cloves); 1 inch ginger (roughly chopped); 1 tsp tamarind paste; 2 pcs green chili (finely chopped for omelettes); 3 tbsp coriander leaves (chopped, for omelettes and garnish); 3 tbsp oil; 0.5 tsp salt (divided); 3 cup water (for ros)

RATING

4.2/5(28)

TASTE SCORE

9/10

A beloved Goan street-style dish with soft omelettes soaked in spicy chicken ros. The thin, coconut-based gravy is full of warming spices, making this a comforting plate for breakfast, brunch, or a light meal.

PREP

20m

COOK

35m

SERVES

1 OMELETTE WITH ABOUT 1 CUP OF ROS (GRAVY)

497 cal

SERVINGS

METHOD · 11 STEPS

prep · ~15 min
Soak the coconut and tamarind.
Mix the grated coconut with tamarind paste and 1/2 cup water. Let it sit for 15 minutes to soften before grinding.
saute · ~2 min
Toast the spices for the ros masala.
1.Heat a small pan over medium heat.
2.Add dried red chili, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, garlic, and ginger.
3.Toast for 1 to 2 minutes until fragrant without burning.
TIPKeep the heat moderate so the spices darken slightly but do not taste bitter.
mix · ~3 min
Grind the ros masala.
Transfer the toasted spices to a grinder with the soaked coconut mixture and turmeric powder. Add a little water and grind to a smooth paste.
boil · ~15 min
Cook the chicken for the ros.
1.Place the chicken in a pot with 2 cups water and 1 pinch salt.
2.Bring to a boil over medium heat.
3.Cook until the chicken is just tender, about 12 to 15 minutes.
saute · ~13 min
Build the ros base.
1.Heat 1 tbsp oil in a pan.
2.Add the sliced onions and cook until soft and lightly golden, 5 to 6 minutes.
3.Add the chopped tomatoes and cook until they break down, 4 minutes.
4.Stir in the ground masala and cook for 3 minutes.
simmer · ~10 min
Simmer the ros.
Add the cooked chicken along with its cooking liquid and the remaining 1 cup water. Add the remaining salt, mix well, and simmer for 10 minutes until the gravy is thin, smooth, and flavorful.
mix · ~3 min
Prepare the omelette mixture.
1.Crack the eggs into a bowl.
2.Add the chopped onion, green chili, and half of the coriander leaves.
3.Beat with a pinch of salt until well mixed.
fry · ~8 min
Cook the omelettes.
1.Heat 2 tbsp oil in a frying pan over medium heat.
2.Pour in one-fourth of the egg mixture and spread lightly.
3.Cook until set on the bottom, flip, and cook the other side for 30 to 40 seconds.
4.Repeat to make 4 omelettes.
TIPKeep the omelettes soft rather than deeply browned so they soak up the ros better.
assemble · ~2 min
Assemble the ros omelette.
Place one omelette on each plate and spoon the hot ros with a few chicken pieces over the top so the omelette is lightly soaked.
garnish
Garnish with the remaining coriander leaves.
serve
Serve hot.
Enjoy right away while the omelette is tender and the ros is hot and aromatic.

PRO TIPS

What to keep in mind.

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

1
Toast the whole spices only until fragrant; burnt cloves or chili will make the ros harsh and bitter.
2
Grind the coconut masala very smooth so the ros stays thin and silky instead of gritty.
3
Do not overcook the chicken in the first boil; it will finish cooking as the ros simmers.
4
Cook the omelettes pale and soft, not browned, so they absorb the ros without turning rubbery.
5
Serve the omelette first and spoon the ros over just before eating to keep the texture tender.
6
If making ahead, store the ros and omelettes separately and reheat gently before assembling.
7
A splash of hot water can loosen leftover ros, which thickens slightly as the coconut sits.