Main content

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!

Available now

12 minutes

More episodes

Previous

6. Curry Hotspots

Next

8. The Final Test

See all episodes from Mission Curry

Smita Shah's Guava Curry

  • Serves: 2 
  • Prep time: 10 min 
  • Cooking time: 20 min 
±õ²Ô²µ°ù±ð»å¾±±ð²Ô³Ù²õÌý
  • 2 tbsp vegetable oil 
  • 1 tsp mustard seeds 
  • 1 tsp cumin seeds 
  • A pinch of asafoetida 
  • 2-3 medium-sized guavas, diced (deseed if preferred) 
  • Salt to taste 
  • Chilli powder 
  • ½ tsp turmeric powder 
  • 1 tsp coriander and cumin powder 
  • 1 tsp lime juice/1 tsp mango powder/3 pieces kokum 
  • ½ cup water 
  • 2 small jaggery pieces/2 tsp sugar 
²Ñ±ð³Ù³ó´Ç»åÌý1. Heat oil in pan over a low flame. Add mustard seeds and as they begin to pop, add cumin seeds and asafoetida. 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. 3. Sprinkle in some lime juice/mango powder/kokum. 4. Add jaggery/sugar. 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. 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.