Avocado Kashmir

Category: Main Dish

Cuisine: Indian

Ready in 45 minutes

Ingredients

Or--

1/2 ts Coriander

Raisins

Diced

Whole Peanuts

Chutney

Salt and pepper

1 sm Tart Apples -- peeled &

1 cn Cream Of Celery Soup --

Scallions

2 tb Ghee -- --or -- Butter

2 c Eggplant -- chopped & cooked

Or--

1 1/2 c Water

Lime

1/2 ts Chili powder

1/2 ts Ground cumin

1 cn Cream Of Shrimp Soup

1 c Rice

1 sm Onion -- chopped

3 Avocados -- halved

Toasted Coconut

1/2 ts Turmeric

1 cn Cream Of Chicken Soup --

Lemon (juice of)

Preserved Kumquats --

(crumbled bacon)


Directions

* or 2 cups cooked chicken or shrimp. 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. Serves 6. Recipe By :

Review this recipe »

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)