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

Serves 4

Ingredients:

• 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

Method:

1. Deep fry the bean curd pieces.
2. 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).
3. Then, add the chopped onion, curry leaves and rampe leaf and fry lightly.
4. Add the chopped tomato pieces, crushed chillies and salt and mix well.
5. Adding 1 ½ cups of water to the pan, cook the curry for around 10 to 15 minutes.
6. Add the bean curd pieces and simmer for another 5 minutes, before removing from heat.
7. Garnish with fresh curry leaves and serve hot with rice.

Recipe source: Raji Thillainathan.