Indian Tofu Curry

A pot of spicy, aromatic and delicious vegetarian Indian Tofu Curry. Tofu. Of course, protein packed and curries by far too (Sambar), spices are hailed for health benefits as well. Henceforth, this curry must be concluded as one of the Indian wonder world curries (Sodhi & Indian Vegetable Curry).  Of course. Get cooking people and then, praise my recipe okay? 

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

Other Ingredients
1 tbsp 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 - slice thinly
3 green chillies - cut into 1 1/2 inch length
1 (100g) medium size tomato - slice thinly
1 small bunch of coriander leaves - slice into long pieces
1 tbsp thick tamarind/assam juice
Salt for taste

Method:
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.