Coconut milk simmers gently—never boiling—with whole cumin, coriander, cardamom, jalapeno, and turmeric until nappé-thick, then gets strained and brightened with ginger and lime juices.
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In 2 1/2 quart pot, combine coconut milk with cumin seeds, coriander seeds, cloves, cardamom pods, shallots, jalapeno, turmeric, and salt. on low flame 15-20 minutes or until sauce is thickened to nappé consistency. Do not allow sauce to at any time.
Strain vegetables and spices from sauce, and return sauce to pot.
Add ginger and lime juices. Season to taste.
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