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
- 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
- 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.