Chorizo Ros Omelette

Chorizo Ros Omelette

Recipes with Goan Chorizo

A Goan roadside breakfast: a plain egg omelette served with a ladle of ros, the thin, spiced coconut curry gravy left over from the previous day's meat or prawn dish, and a few slices of fried chorizo alongside. The omelette is the vehicle; the ros does the flavouring. Found at stalls near bus stands and at small local cafes called 'tiffins' across Goa.

Prep Time

10 min

Cook Time

15 min

Servings

2

Difficulty

Easy

Ingredients

  • 4 eggs
  • 150g Goan chorizo, sliced into rounds
  • 1 small onion, finely chopped
  • 1 green chilli, finely sliced
  • Salt and pepper
  • 1 tbsp oil or butter
  • For the ros (quick version):
  • 200ml coconut milk
  • 1 tsp Goan recheado masala or red chilli paste
  • 1/2 tsp cumin
  • 1 small onion, sliced
  • 1 tsp palm vinegar
  • Salt to taste

Steps

1

Make the ros: fry the sliced onion in a small pan with a little oil over medium heat for 5 minutes. Add the cumin and recheado masala, cook for 1 minute. Pour in the coconut milk, add the vinegar, and simmer gently for 5 minutes until slightly thickened. Season with salt and keep warm.

2

Fry the chorizo slices in a dry pan over medium-high heat for 2-3 minutes per side until the edges are charred. Set aside.

3

Beat the eggs with the chopped onion, green chilli, salt, and pepper. Heat oil or butter in a pan. Pour in the eggs and cook over medium heat, lifting the edges as they set to let liquid egg flow underneath. Fold when almost set.

4

Place the omelette on a plate. Ladle the warm ros over and around it. Lay the fried chorizo slices alongside. Serve with poi or bread.

Tips

The ros is traditionally leftover gravy from a prawn curry or chicken xacuti: the recheado masala version here is a standalone substitute. If you have leftover Goan curry gravy in the fridge, use that instead. The omelette should be only just set, still soft inside. Overcooked eggs cannot carry the ros the way they should.