Ros Omelette
Goa's beloved street breakfast — a soft egg omelette placed inside a crusty Goan pão and then drenched with hot fish or prawn curry gravy (ros = gravy). An entirely Goan street invention combining Catholic bread with coastal Hindu curry culture.
Cuisines
Goan
Best for
Breakfast
Lunch
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 4 | eggs |
| 1 cup | onion, finely chopped |
| 1 cup | tomato, finely chopped |
| 2 tablespoons | coriander leaves, chopped |
| 1 teaspoon | green chili, finely chopped |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | cumin powder |
| 1 cup | coconut milk |
| 1 cup | water |
| 2 tablespoons | oil |
| — | salt to taste |
Instructions
- 1 In a bowl, beat the eggs with a pinch of salt and set aside.
- 2 Heat 1 tablespoon of oil in a pan over medium heat.
- 3 Add half of the chopped onions and sauté until translucent.
- 4 Add half of the chopped tomatoes and cook until soft.
- 5 Add half of the chopped coriander leaves, green chili, and a pinch of salt. Mix well.
- 6 Pour the beaten eggs over the mixture and cook until the omelette is set. Flip to cook the other side. Remove and set aside.
- 7 In the same pan, add another tablespoon of oil.
- 8 Add the remaining onions and sauté until golden brown.
- 9 Add the remaining tomatoes and cook until soft.
- 10 Stir in the turmeric powder, red chili powder, cumin powder, and salt. Cook for a minute.
- 11 Add the coconut milk and water, stirring well to combine.
- 12 Bring the mixture to a simmer and cook for 5-7 minutes until slightly thickened.
- 13 Serve the omelette with the prepared ros (gravy) poured over it, garnished with the remaining coriander leaves.
Tips
For a more authentic flavor, use fresh coconut milk and adjust the spice levels to your preference.