September 10th, 2009 
My Health 
6 green chiles roasted, peeled, stems and seeds removed, cut in strips
1 tsp. ground cayenne
2 tbsps. ghee or vegetable oil
1 large onion, finely chopped
1 tbsp. finely chopped fresh ginger
2 tsps. ground coriander
1 tsp. dry mustard
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. ground turmeric
1/4 tsp. ground cloves
1 cup unsweetened coconut milk
3 tbsps. 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. Yields 4 servings
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