A spicy sauce to serve with pot-roasted chicken and browned rice. The recipe calls for a green chilli, but if you are not accustomed to eating pungent food remove the seeds before mincing the chilli. Garam masala is a prepared, ground spice mixture of cinnamon, cardamom, cloves, cumin seeds, coriander seeds and black pepper.
All the ingredients in this recipe are widely available at grocery stores or at Indian, Bangladeshi or Pakistani grocers.
2 tablespoons cooking oil
2 medium-sized onions, minced,-inch piece of fresh ginger, peeled and minced or grated
1 green chilli, minced
1 oz. almonds, blanched and ground
2 teaspoons ground turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
8 oz. can peeled, Italian tomatoes, sieved
1 oz. creamed coconut juice of A lemon
1 teaspoon sugar
½ teaspoon salt
Heat the oil in a medium-sized saucepan, add the onions and stir well. Lower the heat to moderate and fry for 8 minutes or until the onions are golden. Add the Left: Almondine Sauce is a classic almond and butter sauce for fish. Centre left: Almond Custard Sauce is served with puddings, pies and fruit. Above: This Almond and Cucumber Salad Dressing is rich and unusual. Right: Almond Curry Sauce is served with pot-roasted chicken and rice. ginger and chilli and fry for another minute. Add the almonds, turmeric, coriander and garam masala. Fry for 7 minutes, stirring continuously. If the mixture gets too dry or sticks to the bottom of the pan add a spoonful or two of water.
Add the sieved tomatoes and creamed coconut. Stir until the coconut has dissolved. Add lemon juice, sugar and salt. Stir, raise the heat and bring to the boil. As soon as the sauce is bubbling reduce the heat as low as possible, cover and simmer for 30 minutes. If the sauce is too thick add a little water. Taste and add more salt, sugar or lemon juice if necessary. Serve hot in a separate bowl.