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PrintSOUR TOFU AND TOMATO CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Cut the tofu into thick strips.
- Soak the tamarind pulp in warm water for 30 minutes. Remove the pulp, strain and set aside.
- Heat a pan and add the tomatoes, along with the ginger, garlic and chillies. Add water and bring to the boil. Reduce the heat, cover, and simmer for 20 minutes, or until reduced by half.
- Remove the pan from the heat and leave to cool.
- Pass the cooled tomato mixture through a fine- meshed sieve or a soup strainer.
- Heat the oil in a pan, add the mustard and cumin seeds, and stir-fry briefly until the mustard seeds begin to splutter.
- Add the curry leaves, cinnamon stick, ground cumin, turmeric and coriander. Stir-fry briefly.
- Immediately add the strained tomato mixture. Bring to the boil and stir in the tamarind pulp and salt. Add the ground Bengal gram and mix thoroughly.
- Reduce the heat and stir in the coconut milk and tofu pieces. Simmer for 5 minutes and serve hot.
INGREDIENTS
- 500 grams tofu
- 50 grams seedless tamarind
- 15 medium-size tomatoes, roughly chopped
- 5 cm piece root ginger, roughly chopped
- 20 garlic cloves, crushed
- 10 dried red chillies, broken
- 2 tablespoon sesame oil
- 2 teaspoon black mustard seeds
- 2 teaspoon cumin seeds
- 25 curry leaves
- 7.5cm stick cinnamon
- 2 teaspoon ground cumin
- 2 teaspoon ground turmeric
- 4 teaspoons ground coriander
- 1 teaspoon salt
- 50 grams Bengal grams, lightly roasted and ground
- 100 ml low-fat coconut milk
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