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Almond Pistachio Saffron Curry Sauce

Cuisine: Indian
Serves: 2 people

Recipe Ingredients

1/2 cup 46g / 1.6ozRaw unblanched almonds
1/2 cup 118mlShelled - unsalted raw - pistachio nuts
2 tablespoons 30mlButter or mild vegetable oil
1 tablespoon 15mlOnion - peeled and grated (large)
1/2 tablespoon 7.5mlGround coriander
1/4 tablespoon 3.8mlMace
1/2 tablespoon 7.5mlFreshly ground white pepper
2   Green cardamom pods - husked, - ground
1/2 tablespoon 7.5mlCayenne pepper
1   Nutmeg
1/2 tablespoon 7.5mlSaffron threads *
2 cups 474mlHeavy cream
3/4 teaspoon 3.8mlSalt - 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.

Laxmi Hiremath in the San Francisco Chronicle


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