Recipe for Rambutan, Pineapple and Tofu Curry 
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Yield:
1 servings
Ingredients:
Amount Ingredient
18 oz Tofu, cubed
5 tbl Groundnut oil
1 x 2 in piece root ginger
2 x Red chilies
2 x Cardamom pods
3 x Cloves garlic, crushed
2 tsp Garam masala
2 tsp Ground coriander
2 tsp Ground cumin
1/2 tsp Turmeric
1 tsp Salt
2 slc Pineapple
5 x Rambutans, (or lychees)
1 x Pineapple, juice of
Instructions:
Instructions: 1. Shallow fry the tofu and set aside.

2. Heat the oil in a thick based saucepan.

3. Add the ginger, chilies, cardamom pods and garlic and saute.

4. Add the garam masala, coriander, cumin and turmeric and lightly fry.

5. Add the salt, tofu, pineapple, rambutan and pineapple juice and simmer for 10 minutes.

6. Add the coconut milk.

7. Serve with rice when cooked.

NOTES : This curry originates from Penang Island, Malaysia. I discovered it when eating at the Coconut Club Restaurant.

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