Ros Omelette

Prepare the ros (coconut curry): grind dried red chillies, garlic, ginger, coriander seeds, and cumin seeds with a little water into a smooth paste.

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.

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.

Beat eggs in a bowl with a pinch of salt. Add half the chopped onions, green chillies, and coriander leaves. Mix well.

Heat a tablespoon of oil in a flat pan over medium heat. Add the remaining onions and tomatoes and sauté for 2 minutes.

Pour the egg mixture over the sautéed vegetables. Cook on medium heat without stirring until the edges set.

Fold the omelette in half and cook for another minute until just set but still slightly soft inside.

Slide the omelette onto a plate. Ladle the warm ros (coconut curry) generously over the omelette.

Garnish with fresh coriander leaves and serve immediately with pav (bread rolls) or crusty bread.