This is an Indian sauce that is served with grilled or broiled chicken. It’s also delicious with the potato farls and other breads, or spooned over cooked rice. It’s hot–I find that one chile, even half, and seeded as well (to temper the heat), is sufficient.
1 c thinly sliced daikon
1 medium-sized tomato, coarsely chopped (I used a canned tomato.)
2 T packed fresh cilantro leaves and tender stems
2 large garlic cloves
1 to 2 fresh Thai, cayenne or serrano chile(s), stems removed
1 T unsalted butter or ghee
1 t cumin seeds
1/4 c heavy cream
1/2 t salt
1. Put the daikon, tomato, cilantro, garlic, and chile(s) into a blender or food processor and purée. If you use a blender, it may take some stopping and starting of the blender and mixing up of the ingredients with a wooden spoon a few times before you get the conconction to purée. The consistency of the sauce is not completely smooth; it’s a textured smoothness.
2. In a small saucepan over medium heat, melt the butter or ghee. Add the cumin seeds and let them sizzle until they turn reddish brown and smell nutty, about 10 seconds. Carefully pour the puréed sauce into the pan (it may splash in the hot butter–be careful). Once the sauce starts to boil, stir in the cream and salt and warm it for a minute, without bringing to the boil. Remove pan from the heat.
3. Serve warm; reheating, if needed, over a low heat.