Advertisement
Recipe: Almond Pistachio Saffron Curry Sauce
Similar Categories: Almond, Pistachio, Saffron, Curry, Sauce
Almond Pistachio Saffron Curry Sauce
1/2 cup raw unblanched almonds
1/2 cup shelled -- unsalted raw
- pistachio nuts
2 tablespoons butter or mild vegetable oil
1 large onion -- peeled and grated
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 pinch 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.
1/2 cup raw unblanched almonds
1/2 cup shelled -- unsalted raw
- pistachio nuts
2 tablespoons butter or mild vegetable oil
1 large onion -- peeled and grated
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 pinch 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.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Almond, Pistachio, Saffron, Curry, Sauce
| All Purpose Tomato Sauce | Almond Red Sauce |
