Toufish Curry

Preparation: 10    minutes              Cooking Time:  25 – 30 minutes

Ingredients

• 350g Tofu sliced into 5cm x 6cm pieces (approx. sizes) 
• 1 tsp (5ml) garlic & ginger paste
• 2 sheets nori sheets (seaweed)
• Glug olive oil + additional for tofu
• ¼ tsp mustard seeds
• ¼ tsp cumin seeds
• Pinch fenugreek seeds
• ½ tsp (2.5ml) roughly ground black peppercorns
• 1 sprig curry leaves
• 1 medium onion finely chopped
• 5 cloves garlic peeled and sliced into halves
• 1 tsp (5ml) freshly ground ginger
• 1-2 tbsp (15ml – 30ml) medium hot mixed masala + additional for tofu
• 1 tsp (5ml) coriander powder + additional for tofu
• 1 tsp (5ml) cumin powder + additional for tofu
• 3 medium jam tomatoes roughly pulsed in a food processor
• 1 tsp (5ml) salt + additional for tofu
• ½ can tomato puree
• 2 ½ (625ml) cups water
• 3-5 green chilles slit in the middle
• 1 – 2 tbsp (15ml-30ml) tamarind concentrate  
• Fresh coriander leaves to garnish

This is how 😊 

Place the tofu on a plate.  Gently rub on the garlic & ginger then generously sprinkle a good pinch of coriander powder, cumin powder, mixed masala and salt.  Leave this to marinate for 10 to 30 minutes. 

While the tofu is soaking up the flavours, Heat the oil in a pot.  When the oil is hot, toss in the mustard seeds, cumin seeds, fenugreek seeds, black pepper and curry leaves.  As soon as the seeds pop and leaves splatter – add the onion and garlic then fry until light brown.  Just before adding the masala’s add the ginger – fry for a few seconds. 

Toss in the mixed masala, coriander powder and cumin powder – give it a quick stir

Add tomatoes, give it a nice good mix – cook for 5-8 minutes.

Once tomatoes have cooked down – pour in the tomato puree and cook for another 5 minutes.  Pour in the water, throw in the chillies and spoon in the tamarind extract.  Give this a nice good stir.  Cover with a lid and cook for 15-20 minutes or until gravy thickens, stirring occasionally.  

While the gravy is cooking.  Heat some oil in a non-stick pan.  When the oil is medium hot gently place the tofu in the pan and fry for 3-5 minutes on each side.  When done remove and place on a flat surface.  Once cool to the touch, wrap the nori sheets around the tofu.  Let it rest for 2 minutes.

Add  tofu to the gravy and simmer on low heat for 5 – 8 minutes.

Garnish with coriander leaves

Serve with rice, roti or putu