Almond Pistachio Saffron Curry Sauce

Recipe Ingredients

1/2 cup	46g / 1.6oz	Raw unblanched almonds
1/2 cup	118ml	Shelled - unsalted raw - pistachio nuts
2 tablespoons	30ml	Butter or mild vegetable oil
1 tablespoon	15ml	Onion - peeled and grated (large)
1/2 tablespoon	7.5ml	Ground coriander
1/4 tablespoon	3.8ml	Mace
1/2 tablespoon	7.5ml	Freshly ground white pepper
2		Green cardamom pods - husked, - ground
1/2 tablespoon	7.5ml	Cayenne pepper
1		Nutmeg
1/2 tablespoon	7.5ml	Saffron threads *
2 cups	474ml	Heavy cream
3/4 teaspoon	3.8ml	Salt - or to taste

Recipe Instructions

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.

Source:
Laxmi Hiremath in the San Francisco Chronicle

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