Malaysian & Singaporean Malay
Rambutan, Pineapple and Tofu Curry
A Malaysian curry of tofu, pineapple and red chilies, seasoned with cardamom and garam masala and simmered on the stove. It comes to the table with rice.
35 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 30 min · 35 min total
- medium
- 1
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.
- 2
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.
- 3
Add the coconut milk. Serve with rice when cooked.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
