| Description | Pineapple and Green Peas in Almond Broth | |
| Curry Type | Weird | |
| Strength | Unknown | |
| Difficulty | Unknown | |
| Source | ||
| Vegetarian | No | |
| Vegan | No | |
| Time to prepare | Unspecified | |
| Time to cook | Unspecified | |
| No. of servings | 6-8 | |
| Ingredients | 3 Tbs. blanched almonds
3 Tbs. raw cashew halves 1 tsp sesame seeds 1/2 Tbs. coriander seeds 2 Tbs. grated dried coconut 1 3/4 cups coconut milk 1/2 inch piece of fresh ginger root, scraped and cut into thin julienne 1-2 hot green chilies, stemmed and seeded 3 Tbs. ghee or unsalted butter 1/2 tsp. black mustard seeds 12 saffron threads 1 1/2 tsp salt 1 small pineapple, peeled, cored and cut into 1/2 inch cubes 1 cup frozen peas, defrosted 3 Tbs. cream 1/8 tsp freshly ground nutmeg 1/2 tsp garam masala | |
| Instructions | Place 1 1/2 Tbs each of the almonds and cashews and all of the sesame seeds, coriander seeds, and coconut in a blender or food processor, cover and pulse to a coarse powder. Add 1/2 cup of coconut milk and the ginger and chilies, cover and process until smooth. Pour through a strainer, pressing out all of the liquid. (You can substitute water for coconut milk if you like. I much prefer the coconut milk, though).
Heat the ghee or butter in a 3 quart/liter saucepan over moderate heat. Add the remaining 1 1/2 Tbs. each cashews and almonds and stir-fry until golden brown, then remove them with a slotted spoon and set aside. Drop in the black mustard seeds and fry until they turn gray and pop. Pour in the seed-nut milk and cook, stirring to prevent sticking, for 2-3 minutes. Pour in the remaining 1 1/4 cups water or coconut milk and the saffron threads and salt. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the pineapple, cover and simmer for 20-25 minutes or until the pineapple is tender. Add the frozen peas 1-2 minutes before serving. Remove the pan from the heat, stir in the cream, nutmeg, and garam masala, and garnish each serving with the fried nuts. | |
| Notes | ||
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