| 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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