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A classic Goan Catholic comfort food featuring delicate, steamed rice noodles (Shevyo) served with a fragrant and creamy chicken and coconut milk curry (Rosu). A true taste of Goa, perfect for a special Sunday meal.
For 4 servings
Prepare the Shevyo Batter
Make the Goan Masala Paste
Cook the Chicken Rosu
A classic Goan Catholic comfort food featuring delicate, steamed rice noodles (Shevyo) served with a fragrant and creamy chicken and coconut milk curry (Rosu). A true taste of Goa, perfect for a special Sunday meal.
This goan recipe takes 70 minutes to prepare and yields 4 servings. At 740.81 calories per serving with 33.29g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Steam the Shevyo
Serve
Substitute the chicken with 500g of prawns. Add the prawns in the last 5-7 minutes of cooking to prevent them from becoming tough.
Replace chicken with a mix of vegetables like potatoes, carrots, green beans, and cauliflower. You can also add chickpeas for protein.
Add 2-3 dried Kashmiri red chilies along with the other whole spices when grinding the masala for a vibrant color and extra heat.
Chicken is an excellent source of high-quality lean protein, which is essential for muscle growth, repair, and overall body function.
The steamed rice noodles are a good source of complex carbohydrates, providing a steady release of energy to keep you active throughout the day.
Fresh coconut is rich in medium-chain triglycerides (MCTs), a type of fat that is easily digested and can be used for energy. It also adds a creamy texture and rich flavor.
Spices like turmeric, ginger, and garlic have anti-inflammatory and antioxidant properties that can support immune health and overall well-being.
A typical serving of Shevyo Ani Rosu contains approximately 550-650 calories, depending on the amount of coconut and the fat content of the chicken used.
It can be part of a balanced diet. It's a good source of protein from chicken and carbohydrates for energy from the rice noodles. The use of fresh coconut provides healthy fats. To make it healthier, use lean chicken and control the portion size.
Yes, absolutely. You can replace the chicken with mixed vegetables like potatoes, carrots, peas, and cauliflower, or use chickpeas or paneer for a protein-rich vegetarian version.
A shevyo press (or idiyappam/sevai press) is ideal. If you don't have one, you can use a potato ricer with the finest disc attachment as a substitute, though the texture might be slightly different.
Shevyo are best served immediately after steaming as they can become dry and hard upon cooling. It is not recommended to make them far in advance. You can, however, prepare the batter and the curry base ahead of time.
Yes, this dish is naturally gluten-free as the noodles (shevyo) are made from rice and the curry does not contain any gluten-based thickeners.
This recipe goes great with these complete meals
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