The North Almond Pistachio Saffron Curry Sau

Ingredients

1 stephen ceideburg 1/2 cup raw unblanched almonds 1/2 cup shelled, unsalted raw pistachio nut, s 2 tbsp butter or mild vegetable oil 1 large onion, peeled and grated 1/2 tsp ground coriander 1/4 tsp mace 1/2 tsp freshly ground white pepper 2 green cardamom pods, husked, ground 1/2 tsp cayenne pepper 1 pinch nutmeg 1/2 tsp saffron threads * 2 cup heavy cream 3/4 tsp salt, or to taste	Advertisements

Preparation
 
* 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.

 

 
Servings: 2

 

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