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 green chilli
1 tbsp mustard seeds
1 - 1½ tbsp medium curry paste
½ tsp salt
- Cut the avocado into quarters and remove the stones and peel.
- Cut the quarters lengthwise into ¼" (½ cm) slices, and lay on a
- 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.
- Slice the onion and garlic into small pieces. De-seed the chilli and chop
as finely as possible.
- Heat oil in heavy-bottomed cast iron pan. Add garlic, onion, green chilli
and mustard seeds. Cover and cook over a low heat.
- 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.
- 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).
- Carefully turn the avocado in the curry sauce. Sprinkle with the chopped
coriander leaves and salt. Serve.
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