Roasted Cashew sauce.
8 oz roasted cashews
5 oz roasted peanuts
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/4 teaspoon fenugreek seeds
12 fl oz coconut milk
3 teaspoon thick soy sauce
2 teaspoon sweet chilli sauce
(recommend to add a bit more hot sauce of your liking here - Saracha is ok)
1 teaspoon soft brown sugar.
1. Preheat oven to warm 315oF. Spread cashews and peanuts on baking tray and roast for 10 min and then cool.
2. Finely grind cumin coriander and fenugreek with mortar and pestle. Put in a small pan and dry fry over low heat for 3 minutes.
3. Put nuts and spices in food processor and finely chop. Add remaining ingredients and salt and pepper until a soft chunky sauce. If you prefer a thin sauce, add 2-3 tablespoons water.
4. Transfer to a small pan and heat gently for 5 minutes, until warm.
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1 comment:
This sounds amazing, I'm going to try it soon when I make tofu satay! :)
I do a quick version for summer rolls, satay and dumplings-
2 tbsp smooth peanut butter
1 tbsp rice vinegar
2 tsp tamari/ soy sauce
1 tsp chili flakes (or yr favorite chili oil)
1 tsp minced garlic
1 tsp mustard (Dijon or Onion)
1 tbsp minced cilanto
Salt and fresh black pepper
Give it all a whirl in a mini chopped and ta-dah! :) Garnish with green onion.
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