Avocado and Coconut Stew

Prep: 12 min Cook: 15 min Yields: 2 Servings

The costal India is known for its “ishtew” and most of the stew has seafood in it. This recipe is a fine example how  Hass Avocados seamlessly blend with the spicy tones of the coastal curry.

Ingredients

Avocado (just ripe and firm) - 1no
Coconut oil - 4 tbsp
Dried red chillies - 2 no
Mustard seeds - 2 tsp
Curry leaves - a sprig
Ginger julienne - 1/4 cup
Garlic sliced - 1/4 cup
Onion sliced - 1 cup
Green chilly slit - 1 no
Turmeric - 1 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tbsp
Salt - to taste
Coconut milk (thick) - 2 1/2 cups
Tamarind pulp - 2 tbsp
Rice flour - 1 tbsp

Method

  • Run a sharp knife from the top of the avocado in a circular motion. Slightly twist the avocado and separate the halves. Remove the seed and discard it. Peel off the hard skin and cut the avocado lengthwise into thick slices.
  • In a separate pan heat coconut oil, add dry red chilly and then add mustard. Once it crackles ad the curry leaves followed by ginger julienne, garlic sliced, green chilly slit and onion sliced. Saute for 3-4 minutes on slow flame.
  • Now add turmeric, red chilly powder and coriander power. Saute for a few seconds and add a cup of water. Allow to boil and then add the coconut milk and cook on slow flame for 5 minutes.
  • Now add little tamarind to get the acidity right and check for seasoning. Mix the rice flour in 2 tbsp of water and slowly pour in the curry while still stirring it. Now in a bowl arrange the sliced avocados and pour the curry on top. Serve hot with steamed rice.
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