Chile Peppers in Spicy Cream Sauce

Title:
Chile Peppers in Spicy Cream Sauce

Yield:
4 Servings

Categories:
Indian,
Condiment,
Hot




Ingredients:





     6    Green New Mexican chiles


          -roasted, peeled, stems and


          Seeds removed, cut in strips


     1 ts Ground cayenne


     2 tb Ghee or vegetable oil


     1 lg Onion, finely chopped


     1 tb Finely chopped fresh ginger


     2 ts Ground coriander


     1 ts Dry mustard


     1 ts Ground cumin


   1/2 ts Ground cinnamon


   1/2 ts Ground turmeric


   1/4 ts Ground cloves


     1 c  Unsweetened coconut milk


     3 tb Heavy cream






 Saute the onions and ginger in the oil until the onions are browned. Add


 cayenne, coriander, mustard, cumin, cinnamon, turmeric, and cloves. Heat


 for another minute.


 


 Add the chiles to the pan along with the coconut milk. Simmer for 10


 minutes, stirring constantly, until the sauce thickens. Stir in the cream


 and simmer for an additional 5 minutes.


 


 The Whole Chile Pepper From the collection of Jim Vorheis


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini