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.

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