More than the beach or that susegad life, what excited me the most about a trip to Goa is the food. I really enjoy local Goan cuisine and have a couple of favourites. Reigning supreme of course is my beloved Goan Prawn Curry I don’t think anything will ever topple it from first place. However, a breakfast treat I really enjoy is Goa’s popular Ros Omelet. It’s just a simple no fuss no frills dish which for me is half the appeal. It’s full of flavour – has egg which is another beloved ingredient and I eat this with such joy, I’m smiling as I write this. This is my version of Goa’s Ros Omelet and it’s one we all enjoy at home.
Recipe
Ingredients
½ coconut (grated or cut into small pieces)
4 dried Kashmiri red chilies
2 tablespoon coriander seeds
1 ½ teaspoon turmeric powder
1 teaspoon poppy seeds
2 small sticks of cinnamon
10 cloves
10 black pepper pods
5 cardamom pods
½ nutmeg
1 chopped onion
2 green chili
For the curry
1 chopped onion
1 chopped tomato
1 – 2 teaspoon salt
1 teaspoon red chilli powder
Extra chopped onion and coriander for garnish
1 or 2 eggs
Method
Roast all the spices and grated coconut for a couple of minutes till they start to toast and turn aromatic. Set it aside to cool. In the same pan add a little oil, chopped onion and green chilli and sauté till the chilies blister and the onions turn golden brown. Set aside to cool.
Once the mixtures have cooled add all of it to a blender along with 1-2 teaspoons of turmeric and some water and grind into a paste. You might have to keep scraping down the sides and adding more water to grind it into a smooth paste.
In your crockpot add some oil and chopped onion, cook for 2 minutes till it turns golden brown and add ginger garlic paste and chopped tomato. Cook for a couple of minutes till it breaks down and the onion and tomato mixture has softened, should take about 8 to 10 minutes.
After a couple of minutes add in the masala paste along with some more water another cup or two mix well and let this cook for a few minutes. Add salt to taste, 1 teaspoon of red chilli powder, 1 teaspoon of turmeric powder and let it cook for another 10- 15 minutes. I cook this entire curry on boil for a couple of minutes so that the paste cooks completely. If you like you can add a cube of chicken stock to give the curry more flavour. I didn’t in my recipe but you can if you like.
Once the curry is ready set it aside and make your omelet. In a bowl whisk your egg (you can use 1 or 2 entirely up to you) and add a little chopped coriander and onion (chopped green chilies optional) and cook your omelet.
Once the omelet is ready, fold it and place it in a shallow bowl or plate and spoon the curry over it so that it’s sufficiently covered with the curry. Add chopped onion and coriander for garnish, serve hot with poee or bread and enjoy.
How To Store Ros Omelet?
I don’t think it is possible to store or refrigerate this dish. I would recommend you make it and eat it fresh. You can store the curry for the Ros Omelet in the fridge for a couple of days. Just make the egg fresh, heat the curry pour it over and garnish with your favourites and it’s ready.
How To Serve Ros Omelet?
There’s no fancy or special way to serve Ros Omelet. It’s usually served with Poee which is Goa’s favourite locally baked bread. You can have it with Poee, regular bread, Ladi Pav or even chapati to mop up all the curry.
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