Avocado Kashmir Recipe - Cooking Index
2 tablespoons | 30ml | Ghee - --or, butter |
1/2 teaspoon | 2.5ml | Ground cumin |
1/2 teaspoon | 2.5ml | Chili powder |
1/2 teaspoon | 2.5ml | Turmeric |
1/2 teaspoon | 2.5ml | Coriander |
1 teaspoon | 5ml | Onion - chopped (small) |
1 teaspoon | 5ml | Tart apples - peeled and diced (small) |
1 can | Cream of celery soup - --or-- | |
1 can | Cream of chicken soup - --or- | |
1 can | Cream of shrimp soup | |
Salt and pepper | ||
2 cups | 292g / 10oz | Eggplant, chopped and cooked* |
3 | Avocados - halved | |
1 | Lemon - juice of | |
1 cup | 160g / 5.6oz | Rice |
1 1/2 cups | 355ml | Condiments |
Raisins | ||
Peanuts | ||
Chutney | ||
Toasted coconut | ||
Lime | ||
Scallions | ||
Preserved kumquats - (crumble |
Heat ghee in skillet and add spices. Add onion and apple and saute until limp. Add soup, salt and pepper to taste and heat over low heat until smooth. Add eggplant (or chicken or shrimp). Place rice in 1 1/2 cups water, cover and steam until tender.
Peel avocados and rub with lemon juice to avoid discoloration. Place each half on a bed of rice on a salad plate and fill with the curry mixture. Place condiments in separate dishes and serve at the table.
* or 2 cups cooked chicken or shrimp.
Source:
Cole Publishing Group Recipe Collection
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