A recipe for Almond Pistachio Saffron Curry Sauce. Follow the simple recipe instructions for Almond Pistachio Saffron Curry Sauce shared by other home cooking experts.
Ingredients
1/2 c. Raw unblanched almonds1/2 c. Shelled, unsalted raw pistachio nuts
2 Tbs. Butter or mild vegetable oil
1 lg. 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 c. Heavy cream
3/4 Tsp. Salt, or to taste
* soaked in 2 Tbs. hot water
Directions
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. - Stephen Ceideburg
