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Goan ros omelette
Ros omelette — Goan street-cart omelette drowned in spicy chicken xacuti gravy, with pao
After dark in Panjim, Mapusa and Margao, roadside carts fry omelettes to order and ladle over them a thin, spicy chicken gravy called ros, meaning juice. It is late-night food, eaten standing up, mopped with soft Goan pao. The ros is a loose chicken xacuti, rich with roasted coconut, poppy seeds and star anise. Chef's tip: keep the gravy soupy; it should flood the omelette and soak into the bread, not sit on top like a stew.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the xacuti masala
- 2 ⅛ oz desiccated coconut
- 5 dried Kashmiri chilliesstems removed
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp black peppercorns
- ½ tsp fennel seeds
- 1 tsp white poppy seeds
- 3 cloves
- ¾ in cinnamon stick
- ⅛ tsp grated nutmeg
- 4 cloves garlic
- ¾ in fresh ginger
- ½ tsp ground turmeric
- 1 tsp tamarind paste
For the chicken ros
- 2 tbsp sunflower oil
- 1 onionfinely chopped
- 14 oz boneless chicken thighsin 2 cm pieces
- 1 tsp salt
- 2 ½ cups water
For the omelettes
- 8 eggs
- 1 small onionvery finely chopped
- 1 green chillifinely chopped
- 2 tbsp coriander leaveschopped
- ½ tsp salt
- 4 tsp sunflower oil
To serve
- 1 lime wedges (optional)
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Method
0/7 doneStep 1: Toast 2 ⅛ oz desiccated coconut in a dry pan over a medium-low heat for 3–4 minutes until golden. Add 5 dried Kashmiri chillies, 1 tbsp coriander seeds, 1 tsp cumin seeds, ½ tsp black peppercorns, ½ tsp fennel seeds, 1 tsp white poppy seeds, 3 cloves, ¾ in cinnamon stick and 1 star anise and toast for 2 minutes more, stirring, until fragrant.
6 minStep 2: Blend the toasted mix with ⅛ tsp grated nutmeg, 4 cloves garlic, ¾ in fresh ginger, ½ tsp ground turmeric, 1 tsp tamarind paste and 250 ml of the 1 cup water to a smooth paste.
Step 3: Heat 2 tbsp sunflower oil in a pot over a medium heat and fry 1 onion for 6 minutes until golden. Add 14 oz boneless chicken thighs and fry for 5 minutes until sealed.
11 minStep 4: Add the paste and fry for 4 minutes, then pour in the rest of the water and add 1 tsp salt. Simmer uncovered for 20 minutes, until the chicken is cooked through (165°F/165 °F) and the gravy is thin and glossy. Common mistake: letting it thicken like a curry; add a splash of water to keep it pourable.
24 minStep 5: For each omelette, beat 2 2 eggs with a quarter of 1 small onion, 1 green chilli, 2 tbsp coriander leaves and ½ tsp salt.
Step 6: Heat 1 tsp of 4 tsp sunflower oil in a frying pan over a medium heat, pour in the egg and cook for 2 minutes until set underneath and just firm on top. Fold in half and slide onto a plate. Repeat to make 4 omelettes.
10 minStep 7: Ladle plenty of hot chicken ros over each omelette and serve at once with warm 4 soft bread rolls (pao) and 1 lime wedges.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 38 g
- Carbs
- 30 g
- Fat
- 27 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does goan ros omelette take?
- About 70 minutes in total: 25 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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