Indian-Spiced Guacamole
I resisted when I first caught sight of this Indian-Spiced Guacamole recipe on beloved food blog, 101 Cookbooks. I'm quite satisfied with my standard guacamole recipe and wasn't in search of anything new. But as I gave the ingredient list and recipe a closer look, I was intrigued and decided I had to try it. Now it's my go-to guac, even though it takes a little more time than my more straightforward one. It requires some sautéing of ingredients; but trust me, it is worth every extra second of prep time. I serve it with chips, naan or atop my new favorite chicken bowl (recipe tk).
Makes about 2 cups
Ingredients
2 ripe avocados
2 teaspoons fresh lemon juice
Scant 1/2 teaspoon fine-grain sea salt
1/2 cup coarsely chopped fresh cilantro
1 tablespoon clarified butter or extra-virgin coconut oil
1 teaspoon black or brown mustard seeds
1 small yellow onion, minced
2 cloves garlic, finely chopped
1 teaspoon Indian curry powder
1 small serrano chile, minced
Preparation
Cut each avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice, salt, and most of the cilantro. Mash the avocados a bit with a fork, but don't overdo it-- you want the mixture to be quite chunky. Set aside.
Heat the clarified butter or oil in a skillet over medium-high heat. When it is hot, add the mustard seeds. Keep a lid on hand because the seeds will scatter as they pop. When the spattering stops, after about a minute, stir in the onion and sauté for 2 to 3 minutes, until the onion is translucent. Stir in the garlic, curry powder, and chile. Count to ten, and then remove from heat.
Stir in the avocado mixture, but just barely, and transfer to a serving bowl.
Serve warm or at room temperature. Garnish with remaining cilantro.
