By Sri Owen
This sauce goes well with many dishes described in this book, but it is particularly suitable for the Pepper-crusted Fillet Steak. If you want it stronger and spicier, double the quantities of ground coriander, cumin and chilli.
In a blender or food processor (or using a pestle and mortar), blend the shallots or onion, garlic and ginger with the oil and 2 tablespoons of water until smooth.Simmer this in a saucepan for 4-5 minutes, stirring often. Then add the chilli, coriander, cumin, turmeric and almonds, and stir for 2 minutes. Add the stock or water,