Curried Avocado (Indian Guacamole)

We used to have a beautiful potted curry tree in our apartment.  We had grown it from a little baby plant that had come from the curry tree that used to belong to my husband’s Indian grandma.  The leaves had the most wonderful scent and it was so lovely to be able to use fresh curry leaves in Indian dishes whenever we wanted to.  The tree survived the introduction of my grey tabby cat who tried to dig it up to use a litter box when he first moved in, but was eventually killed by that crazy heat wave two summers ago.  That’s right, it was so hot for so long in our NYC apartment that the heat killed a plant from India. I grew up in Hawaii myself, so I know hot, but I am here to tell you that these old New York Tenement buildings are like ovens in the summer time.  Anyway, our curry plant died and so if I want curry leaves I have to trek out to the Indian markets in Queens…and when I do, this is what I make.

If you are lucky enough to get fresh curry leaves, make this avocado curry!  It is a Southern Indian dish, but I like to eat it just like guacamole.  It would be an amazing addition to any picnic or barbecue menu.  Grilled spicy shrimp and corn on the cob with avocado curry…..mmmmmm.CURRIED AVOCADO

from Classic Indian Vegetarian and Grain Cooking

  • 1 large ripe avocado
  • the juice of 1 lime or 1 lemon
  • 1/4 cup minced fresh cilantro
  • 8 fresh or dry curry leaves
  • coarse salt to taste
  • 1 Tablespoon coconut oil (or any mild oil, bit coconut is better)
  • 1 teaspoon black mustard seeds
  • 1 teaspoon minced garlic
  • 1/2 cup chopped onion
  • 1/2 teaspoon good quality curry powder
  • 2-4 hot green chilies, minced
  1. Scoop out the flesh of the avocado and chop roughly.  Combine the avocado with the lemon or lime juice, cilantro, curry leaves and salt. Set aside.
  2. Heat the coconut oil over medium high heat.  When the oil is very hot, add the mustard seeds.
  3. When the popping of the seeds subsides, add the garlic and sizzle for a few seconds.
  4. Add the onion and cook until just limp.
  5. Add the curry powder and chilies and give a stir.
  6. Add the avocado, turn of the heat and stir to combine.  Serve it up!

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About Big Sis Little Dish

This is a blog run by two sisters. Erin is the big sister who lives in New York, and Silvi is the little sister who lives in Vancouver. They both love to cook! They created this blog to share and store recipes for the food they make.

6 comments

  1. Rollene

    This is going to be my favorite, I can tell already…..!

  2. wow! what a great idea…Indian guacamole. Will surely try it soon.

  3. Oooh, oooh. This looks scrumptious.

  4. maki

    wow! never thought of this…can’t wait to try! i’d live on avocados if i could….

  5. Pingback: Shrimp in Aromatic Tomato Sauce « Big Sis Little Dish

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