The north: almond-pistachio saffron curry sau
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| ½ | cup | Raw unblanched almonds |
| ½ | cup | Shelled, unsalted raw pistachio nuts |
| 2 | tablespoons | Butter or mild vegetable oil |
| 1 | large | Onion, peeled and grated |
| ½ | teaspoon | Ground coriander |
| ¼ | teaspoon | Mace |
| ½ | teaspoon | Freshly ground white pepper |
| 2 | Green cardamom pods, husked, ground | |
| ½ | teaspoon | Cayenne pepper |
| 1 | pinch | Nutmeg |
| ½ | teaspoon | Saffron threads * |
| 2 | cups | Heavy cream |
| ¾ | teaspoon | 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 1½ pounds of cooked meat. For an exotic twist on an old standby, simmer 1 ½ 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 ½ 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.