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7. Curry and Culture

Shruti looks at the role of curry in Asian culture.

Get ready for Shruti to take you on a cultural curry tour.

From Diwali to Eid - Shruti looks at the role that Asian culture plays when it comes to the curry.

As part of Mission Curry, Shruti visited a Jain Temple where Smita Shah talked her through curries including cucumber, strawberries... and in the recipe you'll find on the programme website... guavas!

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12 minutes

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Smita Shah's Guava Curry

  • Serves: 2聽
  • Prep time: 10 min聽
  • Cooking time: 20 min聽
滨苍驳谤别诲颈别苍迟蝉听
  • 2 tbsp vegetable oil聽
  • 1 tsp mustard seeds聽
  • 1 tsp cumin seeds聽
  • A pinch of asafoetida聽
  • 2-3 medium-sized guavas, diced (deseed if preferred)聽
  • Salt to taste聽
  • Chilli powder聽
  • 陆 tsp turmeric powder聽
  • 1 tsp coriander and cumin powder聽
  • 1 tsp lime juice/1 tsp mango powder/3 pieces kokum聽
  • 陆 cup water聽
  • 2 small jaggery pieces/2 tsp sugar聽
惭别迟丑辞诲听1. Heat oil in pan over a low flame. Add mustard seeds and as they begin to pop, add cumin seeds and asafoetida.聽2. Add the diced guava along with salt, chilli powder, turmeric powder, coriander and cumin powder and mix well. Stir for a minute. Add water, cover and simmer for 4 minutes over a low heat.聽3. Sprinkle in some lime juice/mango powder/kokum.聽4. Add jaggery/sugar.聽5. Add water and cook over a low heat for up to ten minutes, depending on preferred guava texture. Alternatively, cook for one whistle in the pressure cooker.聽6. If a drier curry is required, omit water and cover with lid. Pour half a glass of water on the lid, ensuring water does not enter the pan. As the water heats up, it will evaporate and create steam inside the pan, cooking the guava. Add more water to the lid once it evaporates. Stir at intervals by lifting the lid carefully, making sure water does not go into the pan.