Ros Omelette
A humble folded omelette ladled with thin, spiced leftover-style chicken gravy, a beloved late-evening bite sold at small Panjim eateries.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Frying pan
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 19 g
- carbs
- 6 g
- fibre
- 1 g
- protein
- 20 g
- calories
- 280 kcal
Instructions
- 1
Grind the coconut, dried chillies, coriander seeds, turmeric and garlic into a smooth paste.
- 2
Heat 1 tbsp oil in a saucepan. Cook the chicken with the ground paste and enough water to make a thin gravy.
- 3
Simmer for 15-18 minutes until the chicken is cooked. Season the thin, spiced gravy with salt.
- 4
Beat the eggs with the chopped onion and a pinch of salt.
- 5
Heat the remaining oil in a frying pan and pour in the eggs. Cook into a plain folded omelette.
- 6
Place the folded omelette in a serving bowl.
- 7
Ladle the hot thin chicken gravy generously over the omelette just before serving.
Chef's tips
The gravy should stay thin and soupy like a light broth, not a thick curry. It is a traditional way to make a little chicken go a long way.
Ingredient substitutions
- chicken → leftover fish or vegetable gravy (regional variations exist)
Storage
Best eaten fresh; store gravy and omelette separately in the fridge up to 1 day.
Reheating
Reheat the gravy on the stove and pour fresh over a freshly made or reheated omelette.
Common mistakes to avoid
- •Making the gravy too thick, which loses the dish's light, soupy texture.
Serving suggestions
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