Rambutan, Pineapple And Tofu Curry - cooking recipe

Ingredients

500 g tofu, cubed
75 ml peanut oil
2 inches gingerroot
2 red chilies
2 cardamom pods
3 cloves garlic, crushed
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon turmeric
1 teaspoon salt
2 slices pineapple
5 rambutans
1 pineapple, juice of
200 ml coconut milk

Preparation

Shallow fry the tofu and set aside.
Heat the oil in a thick based saucepan.
Add the ginger, chilies, cardamom pods and garlic and saute.
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.