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Goan Tofu Curry |
Great Flavour and a hint of sweetness from the onion and coconut |
Serves - 4-6 Heat 3 (1-5) |
Rating - 4 (1-5) |
Prep Time 10 Minutes Cooking Time 30 Minutes
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Ingredients |
2 Tablespoon Vegetable Oil
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1 Teaspoon Mustard Seeds
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1 Onion, peeled and chopped
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3 Cm Cinnamon Stick
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15 Gram Ginger, grated
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8 Cloves, finely chopped
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2 Red Chillies
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1 Teaspoon Ground Cumin
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2 Teaspoon Coriander
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1 Teaspoon Turmeric
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1 Teaspoon Garam Masala
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2 Tomatoes
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450 Millilitre Coconut Milk
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500 Gram Pressed Tofu, cut into large cubes
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Salt, to taste
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Black Pepper, to taste
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Method |
Heat the vegetable oil in a large non-stick saucepan.
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Add the mustard seeds and once they are popping turn the heat down and add the onion and cinnamon.
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Cook the onion until golden around 8 minutes.
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Meanwhile using a blender make a fine paste of the ginger, garlic and chillies with 50ml water.
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Add this to the cooked onions along with the powdered spices.
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Cook until reduced then fry over a low heat for 2 minutes or until the oil is released.
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Add the tomatoes and another 100ml water, cook until completely reduced and fry the paste for 4-5 minutes or until the oil comes out on top.
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Stir in the coconut milk and 150 ml of water bring to a gentle simmer and allow the flavours to marry and develop for 5 minutes.
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Add the tofu and cook until done around 4-5 minutes.
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Taste and adjust the seasoning then serve.
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