North Almond Pistachio Saffron Curry Sauce Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Raw unblanched almonds,
1/2 cup: Shelled, unsalted raw pistachio nuts
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
Directions:
* 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.
Recipe by: Laxmi Hiremath in the San Francisco Chronicle
Posted to recipelu-digest by Sharon Raghavachary on
Feb 05, 1998
Source from luhu.jp
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.
Recipe by: Laxmi Hiremath in the San Francisco Chronicle
Posted to recipelu-digest by Sharon Raghavachary
Feb 05, 1998
Source from luhu.jp
Tags
Indian