Chile Peppers In Spicy Cream Sauce
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India
Known as an Indian recipe, with similar versions prepared across other nations.
Ingredients 14 ingredients
- 1 ts Ground cumin
- 1/4 ts Ground cloves
- 3 tb Heavy cream
- Seeds removed, cut in strips
- 1 ts Ground cayenne
- 1/2 ts Ground cinnamon
- 2 tb Ghee or vegetable oil
- 1 lg Onion, finely chopped
- 1 tb Finely chopped fresh ginger
- 6 Green New Mexican chiles roasted, peeled, stems and
- 1 ts Dry mustard
- 1 c Unsweetened coconut milk
- 1/2 ts Ground turmeric
- 2 ts Ground coriander
Contains
MilkMustardTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon