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Rambutan, Pineapple and Tofu Curry

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“This is a Malaysian recipe I found for when I have a glut of rambutans. The times are guesses - it's been a while since I have made this and I can't remember the details.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Shallow fry the tofu and set aside.
  2. Heat the oil in a thick based saucepan.
  3. Add and saute the ginger, chilies, cardamom pods and garlic.
  4. Add the garam masala, coriander, cumin and turmeric.
  5. Lightly fry.
  6. Add the salt, tofu, pineapple, rambutan and pineapple juice and simmer for 10 minutes.
  7. Add the coconut milk.
  8. Serve with rice when cooked.

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