Side Pannel
The North: Almond-Pistachio Saffron Curry Sauce
The North: Almond-Pistachio Saffron Curry Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces, Indian
Ingredients List
- Stephen Ceideburg
- 1/2 c Raw unblanched almonds
- 1/2 c Shelled, unsalted raw
- -pistachio nuts
- 2 tb Butter or mild vegetable oil
- 1 lg Onion, peeled and grated
- 1/2 ts Ground coriander
- 1/4 ts Mace
- 1/2 ts Freshly ground white pepper
- 2 Green cardamom pods, husked,
- -ground
- 1/2 ts Cayenne pepper
- 1 pn Nutmeg
- 1/2 ts Saffron threads *
- 2 c Heavy cream
- 3/4 ts Salt, or to taste
Directions
* 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,
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,
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