Rambutan Pineapple Tofu Curry Recipe

Courtesy of  Asian Restaurant News

500 grams tofu, cubed
75 ml peanut oil
2 inch length ginger
2 red chilies
2 cardamom pods
3 cloves garlic, crushed
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon turmeric
1 teaspoon salt
2 slices pineapple
5 rambutans
Juice of 1 pineapple
200 ml coconut milk

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.