5 (600g) bean curd, sliced in rectangular pieces 1 tsp turmeric powder 1 tsp salt 2 tbsp chili paste or 1 tsp chili powder 1 tbsp curry powder 1 tbsp …tamarind pulp 1 tomato, chopped 1 onion, chopped 1 tsp mustard seeds 1/4 cup coconut milk 1 green chili, sliced 1 red chili, sliced 3 tbsp oil oil for deep-frying salt to taste hand full of curry leaves coriander leaves for garnishing TO POUND: 4 cloves garlic 6 shallots 1/2" ginger 2 fresh red chilies 2 candlenuts or macadamia nuts.
Rub turmeric and salt to the bean curd and deep-fry until light brown.In a pan heat 3 tbsp oil and fry the mustard seeds and curry leaves. Add the chopped onions and fry until a little red. Add in the pounded ingredients and fry until fragrant. Add the chili paste and fry until the oil surfaces and sprinkle the curry powder. Add the chopped tomato and cook for a few minutes. Stir in the bean curd pieces and tamarind pulp.Finally add in the coconut milk, fresh chilies. Mix well and cook till heated through. Garnish with coriander leaves.. (MORE)