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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jonathan Argon
[email protected]Thank you for sharing this recipe!
Jonathan F
[email protected]I highly recommend this curry recipe.
Wars Ali
[email protected]This curry is perfect for a weeknight meal.
Caleb Luke
[email protected]I'm so glad I found this recipe. It's a keeper!
MD Lokman Hossin
[email protected]I served this curry with rice and it was delicious.
Ahmadali
[email protected]This curry is a bit spicy, but it's not too hot.
Rabbi Razz
[email protected]I added some extra vegetables to this curry, such as carrots and celery.
Allan Wright
[email protected]This curry is a great way to use up leftover tofu.
Ruben Benjamin
[email protected]I love the combination of rambutan, pineapple and tofu in this curry.
mdrana Molla
[email protected]This is one of the best curry recipes I've ever tried.
Reyyan Baz
[email protected]I made this curry last night and it was a hit with my family.
Imad Mohmand
[email protected]This curry is amazing! The flavors are so complex and the tofu is cooked to perfection.