What most thrilled me about visiting Goa was the cuisine, not the beach or the susegad lifestyle. There are a few local Goan dishes that I particularly like. Of course, my favorite Goan Prawn Curry is the best. Nothing, in my opinion, will ever be able to overthrow it. But Goa's well-known Ros Omelet is a breakfast treat that I truly love. It's a straightforward dish with no fuss or frills, which is half of its appeal in my opinion. I'm grinning as I write this because it's so flavorful and contains egg, another favorite ingredient. I eat it with such joy. We all love this version of Goa's Ros Omelet at home.
Recipe
Components Half a coconut, chopped or grated Four dried red chilies from Kashmir Two tablespoons of coriander seeds One and a half teaspoons of powdered turmeric One teaspoon of poppy seeds Two tiny cinnamon sticks Ten cloves Ten pods of black pepper Five pods of cardamom Half a nutmeg One chopped onion Two green chilies Regarding the curry One chopped onion One tomato, chopped One or two teaspoons of salt One teaspoon of red chili powder Additional chopped coriander and onion for garnish One or two eggs
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
Method
For a few minutes, roast the grated coconut and all the spices until they begin to toast and become fragrant. Let it cool. Add a small amount of oil, chopped onion, and green chili to the same pan and cook until the onions are golden brown and the chilies blister. Leave to cool.
After the mixtures have cooled, put them all in a blender with a little water and one or two teaspoons of turmeric, and process until a paste is formed. To make it into a smooth paste,
you may need to keep scraping down the sides and adding more water. Add the chopped onion and oil to your crockpot, cook for two minutes until golden brown, then add the chopped tomato and ginger garlic paste. Cook for a few minutes, about 8 to 10 minutes, until it breaks down and the onion and tomato mixture softens.
Add the masala paste and another cup or two of water after a few minutes, stir thoroughly, and cook for a few more minutes. Cook for an additional ten to fifteen minutes after adding salt to taste, one teaspoon of red chili powder, and one teaspoon of turmeric powder. To ensure that the paste is fully cooked, I boil the entire curry for a few minutes. To add more flavor to the curry, feel free to add a cube of chicken stock. You can if you'd like, but I didn't in my recipe.
When the curry is ready, put it aside and prepare your omelet. Whisk your egg (you can use one or two, depending on your preferences) in a bowl, add some chopped onion and coriander (chopped green chilies are 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 this dish can be refrigerated or stored. You should prepare it and consume it fresh, in my opinion. The curry for the Ros Omelet can be kept in the refrigerator for a few days. All you have to do is prepare the fresh egg, heat the curry, pour it over, and garnish with your favorite toppings.
How To Serve Ros Omelet?
Ros Omelet can be served in any fancy or unique way. Poee, the most popular locally baked bread in Goa, is typically served with it. You can eat it with chapati to absorb all the curry, Poee, regular bread, or Ladi Pav.
© THE TINY TASTER