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| The North: Almond-Pistachio Saffron Curry Sauce Recipe |
Category: Curries
Rating:
N/A
Servings: 2
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Ingredients
1 stephen ceideburg
1/2 cup raw unblanched almonds
1/2 cup shelled, unsalted raw pistachio nut; s
2 tablespoon butter or mild vegetable oil
1 large onion, peeled and grated
1/2 teaspoon ground coriander
1/4 teaspoon mace
1/2 teaspoon freshly ground white pepper
2 green cardamom pods, husked, ground
1/2 teaspoon cayenne pepper
1 pinch nutmeg
1/2 teaspoon saffron threads *
2 cup heavy cream
3/4 teaspoon salt, or to taste
Directions: How to Cook The North: Almond-Pistachio Saffron Curry Sauce
* 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.
PER TABLESPOON: 70 calories, 1 g protein, 2 g carbohydrate, 7 g fat (3 g saturated), 18 mg cholesterol, 50 mg sodium, 0 g fiber,
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
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