Goan tofu curry recipe
Tofu is marinated in a heady masala then cooked in a creamy, tomato-y sauce.
Ingredients
For the curry- 3 cloves of garlic
- 2.5 cm/1inch ginger
- 1 tsp coriander (cilantro) seeds
- 1 tsp cumin seeds
- 1 tsp turmeric
- 6 black peppercorns
- 4 red chillis
- 1 tsp tamarind concentrate
- 1 medium onion, chopped
- 1 pinch salt (plus more as required)
- 5 ripe tomatoes, chopped
- 2 tbsp oil
- 250 g tofu
- 400 ml coconut milk
- 1 green chilli, chopped
- 1 handful coriander (cilantro) leaves, chopped
Details
- Cuisine: Indian
- Recipe Type: Tofu
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 50 mins
- Serves: 2
Step-by-step
- Preheat the oven to 180°C/350°F/gas mark 4.
- First prepare the masala. In a spice grinder, grind cumin seeds, red chilli, coriander seeds, ginger, garlic and black pepper together with tamarind until it forms a paste. Add a teaspoon of water if it’s too thick to blend.
- Dice the tofu into 2.5cm/1 inch chunks and marinate with salt and turmeric for 20 minutes.
- Roast the tofu in the oven for 20–25 minutes.
- Heat a pan on medium flame, add oil and sauté the chopped onion until coloured around the edges. Add the ground masala and tomatoes to the onions and fry until the oil separates from the masala.
- Add coconut milk to the pan and bring it to a boil. Simmer for 10–12 minutes until the coconut milk has taken on the colours of the spices and tomatoes.
- Take off the heat and garnish with green chilli and coriander. Serve with steamed brown rice.
This recipe and image are courtesy of DabbaDrop.
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