RAMBUTAN, PINEAPPLE AND TOFU CURRY |
Ingredients
500 grams tofu, cubed
75 ml peanut oil
2 inches gingerroot2 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
Juice of 1 pineapple
200 ml coconut milk |
Method:
Shallow fry the tofu and set aside. Heat the oil in a thick based saucepan. Add the ginger,
chilies, cardamom pods and garlic and sauté.
Add the garam masala, coriander, cumin
and turmeric and lightly fry. Add the salt, tofu,
pineapple, rambutan and pineapple juice and
simmer for 10 minutes. Add the coconut milk. Serve with rice when cooked.
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