I suppose this could be considered Southern India’s answer to guacamole, although I suspect it existed centuries earlier than that ubiquitous avocado offering as it originated with Arab settlers who arrived in India over 400 years ago.
Who knows – but in any event, if you love avocado and aromatic Asian spices spiked with lime and garlic, then you’ll love this recipe – adapted and courtesy of a friend who travels a lot and knows her stuff.
Served at room temperature with lots of soft, warm naan bread, it makes a wonderful appetizer and is ready in under 30 minutes.
*Note – fresh curry leaves are available from good Asian supermarkets and online. They aren’t meant to be eaten but add a lovely nutty dimension to the finished dish.
INDIAN-SPICED AVOCADO WITH CHILI, GINGER & LIME
(Serves 4 as an appetizer)
2 large firm-ripe avocados
The juice of 1 lime
A small handful of chopped cilantro (coriander leaf)
6-8 curry leaves, preferably fresh (optional)
Sea salt to taste
1 tablespoon of toasted sesame oil and 1 tablespoon of coconut or avocado oil
1 teaspoon of mustard seeds (preferably black)
1 teaspoon of finely minced garlic
1.5 teaspoons of freshly grated ginger
1/2 a medium red onion, finely chopped
1/2 a teaspoon of good curry powder
1-2 hot red chilies, seeded and thinly sliced
Halve the avocados, remove the seed and scoop out the flesh with a spoon – chop coarsely. In a bowl, combine the avocado, lime juice, curry leaves (if using), chopped cilantro and a good grind of sea salt to taste. Set aside.
Heat the oils in a heavy skillet or saute pan with a lid and once hot, add the mustard seeds. Use the lid to cover as they’ll start to pop furiously. Once they’ve calmed down, add the garlic, stir for a minute, then add the onion. Saute for about 6 minutes or until soft. Add the chili and curry powder and cook for another minute or so. Take it off the heat and stir in the avocado mixture.
Serve at room temp with some warm Indian naan bread, home-made or otherwise.