| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Indian | Indian, Sauces | 2 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | c | Chopped mustard greens or Swiss chard |
| 1/2 | c | Coarsely chopped green pepper |
| 1 | lg | Red-ripe tomato, cored, quartered |
| 1/4 | c | Loosely packed chopped cilantro |
| 2 | Fresh hot green chiles, stemmed and seeded | |
| 2 | Garlic cloves, peeled | |
| 1 | tb | Mild olive oil |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Ground coriander |
| 1 | tb | Dijon-style mustard |
| 1 | ts | Sugar |
| 1/2 | ts | Salt, or to taste |
| 1/3 | c | Heavy cream |
INSTRUCTIONS
A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu. Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside. Heat oil in a 2-quart saucepan over medium-high heat. Add pureed mixture and cook, stirring constantly, for 5 minutes. Add the remaining ingredients. Bring to a boil, reduce heat to low, cover, and cook until sauce is thick, 12 to 15 minutes. Makes about 2 cups. PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (1 g saturated), 3 mg cholesterol, 41 mg sodium, 0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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