Almond Pistachio Saffron Curry Sauce Recipe - Cooking Index
Almond Pistachio Saffron Curry Sauce Recipe - Cooking Index
| 1/2 cup | Raw unblanched almonds | |
| 1/2 cup | Shelled - unsalted raw | |
| - pistachio nuts | ||
| 2 tablespoons | Butter or mild vegetable oil | |
| 1 tablespoon | Onion - peeled and grated (large) | |
| 1/2 tablespoon | Ground coriander | |
| 1/4 tablespoon | Mace | |
| 1/2 tablespoon | Freshly ground white pepper | |
| 2 | Green cardamom pods - husked, | |
| - ground | ||
| 1/2 tablespoon | Cayenne pepper | |
| 1 | Nutmeg | |
| 1/2 tablespoon | Saffron threads * | |
| 2 cups | Heavy cream | |
| 3/4 teaspoon | Salt - or to taste |
* soaked in 2 tablespoons hot water
Serve this smooth sauce on grilled meat or chicken breasts. One recipe will be enough for about 1 1/2 pounds of cooked meat. For an exotic twist on an old standby, simmer 1 1/2 Pounds of your favorite meatballs in it for 15 minutes.
Combine almonds and pistachios in a 10-inch frying pan and dry-roast over medium heat for 8 to 10 minutes. Place in a blender or a food processor and reduce to a powder. Set aside.
Heat butter in a heavy 2-quart saucepan over medium-high heat. Add onion and cook until lightly browned. Stir in spices and cook until fragrant, about 1 minute. Stir in saffron, cream, salt and powdered nuts. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 12 to 15 minutes.
Makes 2 1/2 cups.
Source:
Laxmi Hiremath in the San Francisco Chronicle
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