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Curry Spiced Guacamole

Aarti Sequeira cooks up 30-Minute Fish Tacos with Garlic, Mint and Cumin Mayo
TODAY Show: Aarti Sequeira cooks up Flank Steak Shawarma with Garlicky Tahini and Beet Tabbouleh and 30-Minute Fish Tacos with Garlic, Mint and Cumin Mayo. -- June 2, 2016Nathan Congleton / TODAY

Chef notes

Turn a traditional Mexican guacamole into an Indian-inspired curry guacamole with just a few spices.


  • 1 medium shallot, minced finely (about 2 tablespoons)
  • 2 limes, juiced (about 3 tablespoons), plus more per your palate
  • 4 small to medium avocados, halved and seeded
  • 1 serrano pepper, minced (seeds removed if you don't like it spicy)
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon sunflower or grapeseed oil
  • 2 cloves garlic, crushed
  • 1 teaspoon cumin seeds
  • 1 teaspoon black or brown mustard seeds (optional)
  • 1/2 cup cilantro, minced (small handful)
  • Kosher salt
  • Tortilla chips or Indian poppadum crackers, for serving



In a small bowl, add the minced shallot and lime juice and stir to combine. Sprinkle with a big pinch of salt and set aside as you prep the rest of the guacamole.


Score the flesh of the avocados into cubes. Scoop them out into a bowl, and using a potato masher or fork, press them into a coarse dip texture. Use a fork to scoop out the shallots from the lime juice. Fold the shallots and serrano pepper into the avocado.


Place the turmeric on surface of avocado in a small mound.


Set a small skillet over medium heat. Add the oil and heat until nearly smoking. Add the garlic, and allow to sizzle until golden brown on one side. Add the cumin and mustard seeds and cook until the splattering dies down. Immediately pour the mixture over the mound of mashed avocado, pulling out the garlic cloves. Add the cilantro and stir together gently. Season with salt and serve with either tortilla chips or Indian poppadum crackers.