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Basics | Starters | Mains | Puddings

Goan Tofu Curry

This recipe came from the late, lamented Salamander Restaurant, and it is fab (even though it's got tofu in!)


8 oz block of firm tofu cut into 1 cm cubes
2 tablespoons cider vinegar
1 level tablespoon Dijon mustard
½ teaspoon salt
1 large onion very thinly sliced
About 2 cm of root ginger peeled and finely chopped
4 cloves garlic chopped
½ tablespoon ground coriander
½ tablespoon ground cumin
1 teaspoon turmeric
2 cloves
A pinch of cinnamon
4 ripe tomatoes skinned and chopped
1/3 of a block creamed coconut grated
1 tablespoon tomato puree


Serve garnished with fresh chopped coriander, basmati rice (try adding a couple of bay leaves and some cardamom seeds to the rice whilst it is cooking) and lots of fresh green salad.



First shallow fry the tofu cubes over a not too high heat until well seared. Then place in a bowl with the vinegar mustard and salt and mix until the tofu is evenly coated.

Put some oil in a pan and over a low heat cook the onions and ginger until the onions become very soft and start to disintegrate. Don't worry if the onions brown a little and start to stick to the bottom of the pan just stir well occasionally. This take time but is worth it for the wonderful sweet flavour you achieve.

Add the garlic and spices and allow to slowly cook for 5 minutes more.

Add the marinated tofu, you will find a lot of the marinade also goes into the pan - this just adds to the flavour. Also add the creamed coconut, chopped tomatoes and tomato puree.

Cover and simmer for 10 minutes. Try to retrieve the 2 cloves before serving as crunching unexpectedly on one of these can be an unpleasant experience.