Avocado with Curried Sauce
|Lemon||1⁄2 , juiced|
|Curry powder||2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Mayonnaise||2⁄3 Cup (10.67 tbs)|
|Cream||2⁄3 Cup (10.67 tbs)|
|Tabasco sauce||2 Drop|
|Hard boiled eggs||2 , chopped|
|Chopped parsley||1 Tablespoon|
|Lemon twist||4 (For Garnish)|
|Parsley leaves/Basil leaves||4 (For Garnish)|
First, make the sauce.
Put the curry powder and garlic in a bowl and gradually mix in the mayonnaise and cream.
Add the Tabasco sauce and season with salt and pepper to taste.
Cover and leave in the refrigerator for 4 to 6 hours to allow the flavour to mellow.
Add the chopped eggs and parsley to the sauce and stir well.
Cut the avocados in half, remove the stones and sprinkle with lemon juice.
Arrange the avocado halves on 4 individual plates.
Spoon the sauce into each avocado and serve immediately, garnished with lemon twists and parsley or basil leaves.