Ros Omelette

Name: Ros Omelette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Cuisine: Indian
Ingredients: 2 eggs; 100 g boneless chicken thigh; 50 g onion; 15 g onion; 60 g tomato; 2 cloves garlic; 5 g ginger; 1 tsp Kashmiri chilli powder; 0.5 tsp coriander powder; 0.25 tsp turmeric; 0.5 tsp garam masala; 50 ml coconut milk; 150 ml water; 2 tsp vegetable oil; 1 tsp vegetable oil; 1 green chilli; 1 tbsp fresh coriander; salt; 1 pinch black pepper; 2 pav bread rolls

A Goan street-food classic: a soft, chilli-and-coriander omelette drowned in hot, coconutty chicken ros, eaten with pav to mop the plate clean.

Breakfast 25g+ protein

45 min15 prep · 30 cookMedium590 kcalper serving

Method

Pound 2 cloves garlic cloves and the 5 g of ginger to a rough paste in a mortar with a pinch of salt. This is the base of the ros, so keep it coarse rather than smooth.
Heat 2 tsp of oil in a small heavy saucepan over medium heat and fry 50 g of finely chopped onion for 6-7 minutes, stirring, until soft and deep golden at the edges. Add the ginger-garlic paste and fry 1 minute more until it smells cooked.
Lower the heat, add 1 tsp chilli powder, 0.5 tsp coriander powder, 0.25 tsp turmeric and 0.5 tsp garam masala and stir for 20 seconds only, so the spices bloom without catching. Tip in 60 g of chopped tomato and cook 3-4 minutes, mashing with the spoon, until it collapses and oil beads at the edge.