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The North: Almond-Pistachio Saffron Curry Sauce

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India

Known as an Indian recipe, with similar versions prepared across other nations.

Ingredients 16 ingredients

  1. 1 pn Nutmeg
  2. 1/2 ts Cayenne pepper
  3. 1/2 ts Freshly ground white pepper
  4. 1/2 c Shelled, unsalted raw pistachio nuts
  5. Water
  6. 1 lg Onion, peeled and grated
  7. 2 Green cardamom pods, husked, ground
  8. 2 tb Butter or mild vegetable oil
  9. 3/4 ts Salt, or to taste
  10. 2 c Heavy cream
  11. Roast
  12. Stephen Ceideburg
  13. 1/2 c Raw unblanched almonds
  14. 1/2 ts Ground coriander
  15. 1/4 ts Mace
  16. 1/2 ts Saffron threads *
Contains MilkTree nuts Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.

Method

  1. * soaked in 2 tablespoons hot water
  2. 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.
  3. 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.
  4. 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.
  5. Makes 2 1/2 cups.
  6. 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,
  7. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
  8. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Grill or grill pan
  • Blender
  • Food processor
  • Grater
  • Vegetable peeler
  • Wooden spoon
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from geocities.ws (http://geocities.ws/MM114501.MMF), file Recipes/geocities.ws/MM114501.MMF in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.