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Ingredients

3 Tablespoons Vegetable Oil

1 Onion, finely chopped

3 Cm Cinnamon

2 Cardamom Pods

4 Cloves

1 Teaspoon Fennel Seeds

3 Cm Ginger, finely chopped

2 Garlic Cloves, finely chopped

1 Teaspoon Turmeric

1 Teaspoon Coriander

½ Teaspoon Chilli Powder

5 Tablespoons Natural Yoghurt

2 Teaspoon Tomato Purée

Salt, to taste

500 Gram Firm Tofu, cut into 3cm pieces

15 Gram Creamed Coconut

Coriander, to garnish

Method

Heat the oil in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high

Add the cassia, cardamoms, cloves and fennel seeds and stir a little then turn the heat down to low and cook for 10 minutes

Add the ginger and garlic stir and cook for another 10 minutes on low heat stirring regularly.

Add the turmeric, coriander and chilli powder and fry gently for a minute

Add 1 tablespoon of yoghurt stir round and turn the heat up so the yoghurt sizzles in the oil.

When the yoghurt has lost a lot of its moisture then you can add another tablespoon.

Stir and fry as before.

Repeat until all the yoghurt is incorporated.

Add the tomato purée and stir in.

Stir in plenty of hot water enough to make the mixture very fluid.

Bring to the boil and simmer stirring occasionally for 20 minutes.

Add salt to taste.

Heat a little oil in a large heavy frying pan and stir-fry the tofu pieces over a moderate heat until they are sealed.

Add the tofu to the sauce and simmer gently for another 10 minutes until the tofu is cooked.

Stir from time to time and if the sauce gets too dry add a little hot water

10 minutes from the end add the creamed coconut pieces and stir to melt it in.

Remove the cassia and cardamoms

Serve.

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