Rambutan, pineapple and tofu curry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | ounces | Tofu; cubed |
| 5 | tablespoons | Groundnut oil |
| 1 | 2 in piece root ginger | |
| 2 | Red chilies | |
| 2 | Cardamom pods | |
| 3 | Cloves garlic; crushed | |
| 2 | teaspoons | Garam masala |
| 2 | teaspoons | Ground coriander |
| 2 | teaspoons | Ground cumin |
| ½ | teaspoon | Turmeric |
| 1 | teaspoon | Salt |
| 2 | slices | Pineapple |
| 5 | Rambutans; (or lychees) | |
| 1 | Pineapple; juice of | |
| 7 | fluid ounce | Coconut milk |
Directions
1. Shallow fry the tofu and set aside.
2. Heat the oil in a thick based saucepan.
3. Add the ginger, chilies, cardamom pods and garlic and saut‚.
4. Add the garam masala, coriander, cumin and turmeric and lightly fry.
5. Add the salt, tofu, pineapple, rambutan and pineapple juice and simmer for 10 minutes.
6. Add the coconut milk.
7. Serve with rice when cooked. Converted by MC_Buster.
NOTES : This curry originates from Penang Island, Malaysia. I discovered it when eating at the Coconut Club Restaurant.
Converted by MM_Buster v2.0l.