Rambutan, Pineapple and Tofu curry |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I love rambutans in the Wet Season which is during the Australian summer. This is one recipe I have used when trying to do something different. Ingredients:
500 g tofu, cubed |
75 ml peanut oil |
2 inches gingerroot |
2 red chilies |
2 cardamom pods |
3 cloves garlic, crushed |
2 teaspoons garam masala |
2 teaspoons ground coriander |
2 teaspoons ground cumin |
1/2 teaspoon turmeric |
1 teaspoon salt |
2 slices pineapple |
5 rambutans |
1 pineapple, juice of |
200 ml 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 sauté.
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.
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