Guava and Pomegranate with Mustard Seeds

Peru Anardana Nu Shaak

Preparation info

  • Serves


    • Difficulty


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.