This is a quick curry which is delicious on its own or with steamed spinach and rice, or with roti
If tofu's not your thing replace with cubed fish, chicken or paneer.
The beauty of making this curry in your steam/steam assist oven is that you walk away between steps. also, if you’re wanting rice, or vegetable it can be added at the last step once you’ve switched to full steam.
METHOD
- Preheat oven to 180C Fan Forced +High Humidity (In asko Steam Combi level 3)
- Heat oven proof dish to medium heat on induction cook top, add oil onion, ginger and mustard seeds, sauté until onion just starts to color, about 8 minutes.
- Add chili, curry leaves, turmeric, ground spices and salt and pepper continue to cook for 2 minutes.
- Next add chopped tomatoes and tamarind mixing in well.
- Transfer to oven and cook for 10 minutes till the tomatoes have broken down.
- Remove dish leave oven leaving door open to reduce heat while you stir in coconut milk, check seasoning, lastly gently nestle tofu in sauce.
- Re-Set oven to full steam 100, return dish to oven and steam for 15 minutes till warmed through.
600gm medium to firm tofu pressed between plates lined with kitchen paper to remove excess moisture
1 large onion finely chopped
1 tbsp finely chopped ginger
1 tsp black mustard seeds
2 tbsp of plain oil
1-2 hot chilies
About 20 curry leaves (available from good Asian stores or markets. Keep well in freezer)
½ tsp turmeric
1 tsp each of ground cumin and coriander
6 ripe tomatoes chopped around 400gms (or 1 can if not in season)
1 tbsp. Tamarind paste
Salt and Pepper
200ml coconut milk
