Avocado and Sirimato Tort

Name: Avocado and Sirimato Tort
Yield: 6
Ingredients: 1 3/4 pounds of sirimato; 2 ripe avocados; 2 tablespoons of lime juice; 1 tablespoon of finely chopped green onion; 1 tablespoon of finely chopped cilantro; 2 tablespoons of curry powder; 1 teaspoon of salt; 1 crusty bread roll, about 22 cm in diameter; Sauce:; 3 tablespoons of butter or margarine; 1 cup of grated coconut without seeds and cut into fine pieces; 1 tablespoon of finely chopped onion; 4 tablespoons of curry powder; 3 tablespoons of all-purpose flour; 1 cup of chicken broth; 1/2 cup of heavy cream

1
1 3/4 pounds of sirimato
2
2 ripe avocados
3
2 tablespoons of lime juice
4
1 tablespoon of finely chopped green onion
5
1 tablespoon of finely chopped cilantro
6
2 tablespoons of curry powder
7
1 teaspoon of salt
8
1 crusty bread roll, about 22 cm in diameter
9
Sauce:
10
3 tablespoons of butter or margarine
11
1 cup of grated coconut without seeds and cut into fine pieces
12
1 tablespoon of finely chopped onion
13
4 tablespoons of curry powder
14
3 tablespoons of all-purpose flour
15
1 cup of chicken broth
16
1/2 cup of heavy cream

Ingredients

1
1 3/4 pounds of sirimato
2
2 ripe avocados
3
2 tablespoons of lime juice
4
1 tablespoon of finely chopped green onion
5
1 tablespoon of finely chopped cilantro
6
2 tablespoons of curry powder
7
1 teaspoon of salt
8
1 crusty bread roll, about 22 cm in diameter
9
Sauce:
10
3 tablespoons of butter or margarine
11
1 cup of grated coconut without seeds and cut into fine pieces
12
1 tablespoon of finely chopped onion
13
4 tablespoons of curry powder
14
3 tablespoons of all-purpose flour
15
1 cup of chicken broth
16
1/2 cup of heavy cream

Directions

1
Thaw the sirimato if it's frozen
2
Drain well
3
Peel the avocados
4
Reserve one and cut the other into a bowl
5
Mash well
6
Combine 1 tablespoon of lime juice, green onion, cilantro, curry powder, and salt
7
Mix well, then add the sirimato and mix carefully
8
Pour onto the bread roll
9
Cut the remaining avocado in half lengthwise, remove the pit, and cut each half into slices
10
Drizzle with the remaining lime juice
11
Arrange over the sirimato
12
Reserve while preparing the sauce as follows: In a small pan, melt the butter or margarine
13
Add the grated coconut and onion
14
Fry over low heat until they're tender
15
Add the curry powder and cook for 1 minute
16
Add the flour and mix well
17
Gradually add the chicken broth and heavy cream, stirring constantly
18
Cook over medium heat, stirring constantly, until the sauce thickens and comes to a simmer
19
Let it simmer for 1 minute
20
Place some of the sauce on top of the tort and serve the rest separately
21
Serve immediately
22
Serves 6 portions
23
The tort is served at room temperature, with the sauce warm
24
It can also be served in tartlets as an appetizer.