The North: Almond-Pistachio Saffron Curry Sauce
| Yield: | 2 Servings |
| Categories: | Sauces, Indian |
| Stephen Ceideburg | ||
| 1/2 | c | Raw unblanched almonds |
| 1/2 | c | Shelled, unsalted raw pistachio nuts |
| 2 | tb | Butter or mild vegetable oil |
| 1 | lg | Onion, peeled and grated |
| 1/2 | ts | Ground coriander |
| 1/4 | ts | Mace |
| 1/2 | ts | Freshly ground white pepper |
| 2 | Green cardamom pods, husked, ground | |
| 1/2 | ts | Cayenne pepper |
| 1 | pn | Nutmeg |
| 1/2 | ts | Saffron threads * |
| 2 | c | Heavy cream |
| 3/4 | ts | Salt, or to taste |
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