Rambutan Pineapple And Tofu Curry Recipes

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RAMBUTAN, PINEAPPLE AND TOFU CURRY



Rambutan, Pineapple and Tofu curry image

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.

Provided by Missy Wombat

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.
  • Add the coconut milk.
  • Serve with rice when cooked.

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