Curried Avocado
An unusual and interesting way to prepare avocados, this recipe is richly flavoured with the spices of Madras.

2 large (or 3 small) avocados
2 limes (zest and juice)
1 tbsp coriander leaves (optional)
2 tbsp sesame oil
1 clove garlic
1 onion
1 green chilli
1 tbsp mustard seeds
1 - 1½ tbsp medium curry paste
½ tsp salt

1. Cut the avocado into quarters and remove the stones and peel.
2. Cut the quarters lengthwise into ¼" (½ cm) slices, and lay on a large plate.
3. Grate the zest of the limes over the avocado then cut the limes in half and squeeze out the juice. Pour it over the avocados. Set aside.
4. Slice the onion and garlic into small pieces. De-seed the chilli and chop as finely as possible.
5. Heat oil in heavy-bottomed cast iron pan. Add garlic, onion, green chilli and mustard seeds. Cover and cook over a low heat.
6. The mustard seeds will pop and jump up against the lid. After about two minutes, before they have finished popping, stir in the curry paste and cook for another minute.
7. Slide the avocado slices off the plate into the pan. Turn off the heat (the avocado can be warmed through but must not be allowed to cook).
8. Carefully turn the avocado in the curry sauce. Sprinkle with the chopped coriander leaves and salt. Serve.

 

 

Home       Cooking Home Page