A sauce that’s generally served with fish or seafood. If you make mussels, keep a little of the cooking water and use it in this sauce.
- ¼ g saffron (two generous pinches)
- 3 Tbsp coconut oil
- 2 shallots, chopped
- ½ tsp turmeric, ground
- ½ tsp fennel, ground
- ½ tsp long pepper, ground
- 1 hint nutmeg, grated or mace, ground
- ¼ cup sherry
- 1 cup fish or chicken stock
- 1 coconut milk
- 2 Tbsp creamed coconut
- 1 Tbsp orange blossom water or ½ tsp orange zest, grated
- 4 Tbsp chives, chopped, for garnish
Place saffron in a small glass and pour 3 tablespoons boiling water on top. Set aside.
Pour oil in a pot, add shallots, and heat on medium. Sauté for 2 minutes. Add spices to the pot and cook 1 minute more.
Pour in sherry, saffron infusion, and stock. Reduce by half.
Add coconut milk. Bring to a boil. Incorporate creamed coconut and simmer 5 minutes more, stirring regularly.
Add a little water or coconut milk if the sauce is too thick. Taste and salt if needed. Incorporate orange blossom water and chives just before serving.
A variation of the Cashew sauce from The Spice Trekkers Cook at Home