Ros Omelette
An authentic non-vegetarian recipe from Goa, India
Cook Time
20 mins
Servings
4 servings
Difficulty
EasyCategory
Non-VegetarianIngredients
For 4 servings
8piece Eggs
150g Onions, finely chopped
100g Tomatoes, finely chopped
3piece Green chillies, finely chopped
20g Fresh coriander leaves, chopped
200ml Coconut milk (thick)
4piece Dried red Kashmiri chillies
4piece Garlic cloves
10g Ginger
5g Coriander seeds
3g Cumin seeds
2g Turmeric powder
40ml Oil
8g Salt
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Prepare the ros (coconut curry): grind dried red chillies, garlic, ginger, coriander seeds, and cumin seeds with a little water into a smooth paste.
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Heat 2 tablespoons of oil in a pan. Add the ground paste and cook on medium heat for 3 minutes until fragrant and the oil separates.
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Add coconut milk and turmeric powder. Stir well and simmer on low heat for 5 minutes until the ros thickens slightly. Season with salt. Keep warm.
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Beat eggs in a bowl with a pinch of salt. Add half the chopped onions, green chillies, and coriander leaves. Mix well.
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Heat a tablespoon of oil in a flat pan over medium heat. Add the remaining onions and tomatoes and sauté for 2 minutes.
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Pour the egg mixture over the sautéed vegetables. Cook on medium heat without stirring until the edges set.
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Fold the omelette in half and cook for another minute until just set but still slightly soft inside.
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Slide the omelette onto a plate. Ladle the warm ros (coconut curry) generously over the omelette.
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Garnish with fresh coriander leaves and serve immediately with pav (bread rolls) or crusty bread.
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Chef's Tips
The ros (coconut curry sauce) is the star of this dish — it should be rich, mildly spiced, and poured generously over the omelette.
Do not overcook the omelette; it should be soft and slightly runny inside as the hot ros will continue cooking it on the plate.
Ros omelette is a popular Goan street food, typically served at small roadside stalls called "ros omelette centres" in Panaji and Mapusa.
Use Kashmiri red chillies for the ros — they give a deep red colour and mild heat without being overpowering.
About This Dish
Ros Omelette is a traditional non-vegetarian dish from Goa, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The ros (coconut curry sauce) is the star of this dish — it should be rich, mildly spiced, and poured generously over the omelette. - Do not overcook the omelette; it should be soft and slightly runny inside as the hot ros will continue cooking it on the plate. - Ros omelette is a popular Goan street food, typically served at small roadside stalls called "ros omelette centres" in Panaji and Mapusa. - Use Kashmiri red chillies for the ros — they give a deep red colour and mild heat without being overpowering.
Category
Non-Vegetarian
Cook Time
20 mins
Servings
4 servings
Difficulty
Easy