My mother is quite fond of tofu ever since she first came across it while living in Jakarta in the 80s. A regular dish at our home for many years, my mother enjoys cooking it in different styles. This bean curd curry is my mother’s creation and what I call fusion cooking.
Cooking time: 20 – 25 mins
- Bean curd – 150g, cut into 1 inch pieces
- Tomatoes – 2, chopped
- Fenugreek seeds – 1 tsp
- Fennel seeds – 1 tsp
- Cumin powder – ½ tsp
- Coriander powder – ½ tsp
- Cinnamon, cardamom, clove powder mix – ½ tsp
- Onion, chopped
- Curry leaves – 2 sprig
- Rampe leaf/ pandan
- Crushed chillies – 1 tsp
- Salt, to taste
- Oil – 1 tbsp + deep fry
- Water – 1 ½ cups
- Deep fry the bean curd pieces.
- Heat 1 tbsp oil in a pan. Add the fenugreek and fennel seeds and fry for a few seconds. Add the spice powder mix (cumin, coriander, cinnamon, cardamom, clove).
- Then, add the chopped onion, curry leaves and rampe leaf and fry lightly.
- Add the chopped tomato pieces, crushed chillies and salt and mix well.
- Adding 1 ½ cups of water to the pan, cook the curry for around 10 to 15 minutes.
- Add the bean curd pieces and simmer for another 5 minutes, before removing from heat.
- Garnish with fresh curry leaves and serve hot with rice.
Recipe source: Raji Thillainathan.