The world of condiments is infinite and delicious. Every culture has condiments, sauces, chutneys and relishes that adorn the table. However, a good chef knows how to put these together so that dishes merge beautifully.
This is a rich sauce. The cardamom essence is bold and dominates the sauce and is complimented by the spices and the creamy yoghurt. The sauce is best with grilled and stewed meats but also works well with grilled vegetables and sauteed fritters.
This is a book I use for all kinds of sauces and salsas. It has a wealth of recipes from around the globe. This is a very specialized cookbook filled with amazing recipes. This satay sauce, which I absolutely love, is an example of how wonderful the recipes are.
For more wonderful recipes from this cookbook, click here.
Ingredients:
2 tablespoons sunflower oil
1 teaspoon ginger paste
1 teaspoon garlic paste
1/2 teaspoon ground coriander seeds
1 teaspoon ground green cardamom
1/2 teaspoon ground fennel seeds
1 cup plain yoghurt
Salt, to taste
Heat the oil in a small saucepan. Add the ginger and garlic pastes and fry on low heat for 1 minute till the ginger no longer smells raw.
Remove from the heat, add the coriander, cardamom, and fennel powders, and mix in. Add the yoghurt and salt and put back on the stove. Cook on low heat until the sauce is heated through and the ingredients are well combined. Do not let the sauce boil, it will most probably split.
Serve garnished with a green cardamom pod.
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