Name: Guava and Pomegranate with Mustard Seeds (Peru Anardana Nu Shaak)
Yield: Serves 8
Cuisine: India
Ingredients: 1 teaspoon cumin seeds; 2 cups fresh pomegranate seeds (see box); 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 2 medium-size to large fresh ripe but firm guavas, cut into ½-inch cubes (see Tip); ¼ teaspoon ground asafetida; ½ teaspoon ground turmeric; 1 teaspoon coarse kosher or sea salt; 2 tablespoons canola oil; 1 teaspoon black or yellow mustard seeds; 1 teaspoon ground Deggi chiles (see box); or ½ teaspoon cayenne (ground red pepper) mixed with ½ teaspoon sweet paprika

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Nothing evokes the tropics more than musky-smelling, tennis-ball-size guavas with their seedy pulp and red pomegranates with their juicy ruby-red seeds. Bring them together in a chile-hot curry and you have an unusual package that is sure to pique the interest of even the hard-core gourmet at your dinner table. The pomegranate will start to lose its lush red color if it sits in the sauce for too long, so don’t stir it in until just before you serve the curry.