Wednesday, March 9, 2011

Indian Tofu Curry

The Indian me. Me the Indian who still, on one side of mine, the typical Indian, on the other, the tremendously modernised Indian until many Indians find me as a shocker. Why go so far? Even my family can''t accept me for who I am. Let alone, god, I don't even want to mention in-laws. Mummy dearest still is in cultural shock what when wrong where with me. Can you blame me for wanting to remain between both? Not being overly typical and emotional, because emotions are the down fall of every Indian. We Indians get emotional for no apparent reason. We take everything at a very close personal level, maybe the influence of watching too many dramatic Tamil movies and mixing around with our own kind until we have not come out of our nutshells to be more realistic, practical and logical. Instead letting our Indian hearts to rule mind over matters. 

The typical me is still within me. No doubt. But I don't want to join the rest of the Indians in dramas. Major dramas, mind you, for cracking all Indian mirrors. The typical Indian me is by far a strong hold for taking me strong for cooking for my other half-half and most of the time for him, its Indian food lingo and bingo (Sodhi/Coconut Stew, Yam Basket Vegetarian, Vegetable Pickle/Achar, Indian Vegetable Curry, Aloo Gobi & Sambar/Dhal Curry). I am fine. I have no qualms. For my love for him, I compromised food for his food happiness. This Indian Tofu Curry comes Nava K on board for being close relatives, cousins and friends of Indians (Curried Ladies Fingers/Bendi, Jeera Rice/Cumin Rice, Mango Chutney & Chili Potato). Source of protein tofu vegetarian curry. Firm white tofu dusted with flour, fried for a light crispy outer layer and tipped into a spicy, tangy, aromatic curry. Walla!. Thank you people. I'm so glad you popped by. I love you all.    

For tofu
3 pieces hard white tofu ( cut each diagonally to form 2 triangles)
1/1 tbsp corn flour
Salt for taste

Other Ingredients
1 tbsp fish curry powder (or as needed)
1/2 tbsp coriander powder
1 tsp turmeric powder
** mix these three ingredients with some water for a curry paste
2 bay leaves
4 shallots - sliced thinly
3 green chillies - cut into 1 1/2 inch length
1 (100g) medium size tomato - sliced thinly
1 small bunch of coriander leaves - sliced into long pieces
1 tbsp thick tamarind/assam juice
Salt for taste

Dust/coat tofu with flour and a little salt.
Heat enough oil and fry tofu, on both sides for a light crispy coating.
Remove and keep aside.
Leave about 3 tbsp of oil in the same pan/wok/pan.
Saute green chillies and shallots.
Add curry paste, stir and cook over low heat till aromatic and oil splits.
Put in bay leaves and tomato.
Stir, pour about 3 cups of water and tamarind juice.
Season with salt
Simmer and once heated through, gently drop in fried tofu.
Stir, simmer for another 1 or 2 minutes.
Remove from heat and combine in coriander leaves.

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  1. Hey, Do you always carry a camera while you cook? Nice pictures and a lovely recipe.

  2. thanks everyone for all the wonderful comments.

  3. This sounds great.. I'll try it. I like your mix of content.. could be very interesting. I am now following you

  4. omg this looks so temping.. I wish i could have it right away :D


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