Goan Ros Omelette / Famous Goa Street Food / Yasmin Fernandes Recipes

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Goan Ros Omelette

For The Marination
1/2 kg chicken (cut into small pieces)
2 tsp ginger garlic and green chilli paste
Salt
1/2 tsp turmeric powder
Marinate and keep for 1/2 an hour.

For The Roasted Masala
1/2 cup coconut milk powder
1/2 cup desiccated coconut
6-7 flakes of garlic
2 onions sliced
7-8 red chillies
1 tbsp coriander seeds
8-9 cloves
1/2 tsp whole peppercorns
2 star anise
2 badi elaichi
2 cinnamons
1 mace
1/8 piece nutmeg
1 tsp tamarind paste

For The Gravy
2 finely chopped onions
Fresh coriander leaves (for garnishing)
Salt
3 tbsp oil
The marinated chicken

For The Omelette
2 eggs
2 tbsp finely chopped onions
1 or 2 green chillies chopped
2 tbsp coriander leaves cut fine
Salt
Pinch of turmeric powder
1 tbsp oil

Method
Marinate the chicken as shown and keep it for 30 minutes.
Heat a pan and add the whole spices and roast them on a low flame till the coriander seeds brown slightly and begin to crackle. Keep aside to cool. In the same pan, add oil and first roast the garlic and onions till the onions turn light brown. Then add the coconut and roast till the coconut turns light brown. Keep it to cool. Once the roasted masalas have cooled, grind them to a very fine paste using 1/4 cup water, 1 tsp tamarind paste and salt.
Heat 3 tbsp oil in a pan, add the chopped onions and sauté till pink add the marinated chicken and sauté for 3-4 minutes. Cover the pan and cook the chicken in its own juices for 10 minutes. Add the fine masala paste and sauté for 3-4 minutes. Add 2 cups of water and cover the pan and cook for a further 20 minutes. Garnish with coriander leaves. Keep
Whisk all the ingredients for the omelette together and fry the omelette to a golden brown . Plate as shown in the video. Enjoy

Editing & Videography : PRAKASH BHOSALE