Breadcrumbs
| Nan Bread
| Chilli Paste
| Lentil curry
| Spiced Fruit Salad
| Tofu Bangalore Phall
| Fake Goat curry
| Vegetable Bangalore Phall
| Goan Tofu Curry
|
Goan Tofu Curry
Great Flavour and a hint of sweetness from the onion and coconut



Serves 4-6 (Estimated) Rating 4/5

Prep Time 10 Minutes Cooking Time 30 Minutes

Ingredients |
2 Tablespoon Vegetable Oil |
1 Teaspoon Mustard Seeds |
1 Onion, peeled and chopped |
3 Cm Cinnamon Stick |
15 Gram Ginger, grated |
8 Cloves, finely chopped |
2 Dried Red Chillies |
1 Teaspoon Ground Cumin |
2 Teaspoon Coriander |
1 Teaspoon Turmeric |
1 Teaspoon Garam Masala |
2 Tomatoes |
450 Millilitre Coconut Milk |
500 Gram Pressed Tofu, cut into large cubes |
Salt, to taste |
Black Pepper, to taste |
Method |
Heat the vegetable oil in a large non-stick saucepan. |
Add the mustard seeds and once they are popping turn the heat down and add the onion and cinnamon. |
Cook the onion until golden around 8 minutes. |
Meanwhile using a blender make a fine paste of the ginger, garlic and chillies with 50ml water. |
Add this to the cooked onions along with the powdered spices. |
Cook until reduced then fry over a low heat for 2 minutes or until the oil is released. |
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. |
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. |
Add the tofu and cook until done around 4-5 minutes. |
Taste and adjust the seasoning then serve. |