Rambutan, pineapple and tofu curry

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.

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