RAMBUTAN, PINEAPPLE AND TOFU CURRY
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
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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Jonathan Argon
argon-jonathan4@gmail.comThank you for sharing this recipe!
Jonathan F
f_j@aol.comI highly recommend this curry recipe.
Wars Ali
ali.w78@hotmail.comThis curry is perfect for a weeknight meal.
Caleb Luke
caleb_l89@yahoo.comI'm so glad I found this recipe. It's a keeper!
MD Lokman Hossin
lmd44@yahoo.comI served this curry with rice and it was delicious.
Ahmadali
ahmadali55@yahoo.comThis curry is a bit spicy, but it's not too hot.
Rabbi Razz
razz.r93@aol.comI added some extra vegetables to this curry, such as carrots and celery.
Allan Wright
allan.wright@hotmail.comThis curry is a great way to use up leftover tofu.
Ruben Benjamin
b@yahoo.comI love the combination of rambutan, pineapple and tofu in this curry.
mdrana Molla
mm77@yahoo.comThis is one of the best curry recipes I've ever tried.
Reyyan Baz
r_b46@yahoo.comI made this curry last night and it was a hit with my family.
Imad Mohmand
mohmand_imad76@aol.comThis curry is amazing! The flavors are so complex and the tofu is cooked to perfection.