North: Almond Pistachio Saffron Curry Sauce Recipe
Ingredients:
3/4 tsp of salt
2 c of cream (heavy)
1/2 tsp of saffron (soaked in hot water)
Pinch of nutmeg
1/4 tsp of mace
2 Tbsps of butter
1/2 tsp of cayenne pepper
2 pcs of cardamom; husks removed then grounded
1/2 tsp of freshly cracked white pepper
1/2 tsp of coriander powder
1 pc of onion (large); peeled & then shredded
1/2 c of pistachio; shells removed
1/2 c of almonds (raw); un-blanched
1 Stephen Ceideburg
Instructions:
Mix together pistachios and almonds then dry roast the nuts for ten minutes. Transfer to your food processor then blitz until powdery in consistency. Saute onions until nicely golden in color.
Mix the mace in then the coriander. Add the saffron, salt, nuts and cream. Bring mixture to boil continuously stirring.
Simmer ’till sauce has thickened which should take about fifteen minutes. Yields two cups. Good for two persons.
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