Rambutan, Pineapple and Tofu Curry

This is a Malaysian recipe I found for when I have a glut of rambutans. The times are guesses - it's been a while since I have made this and I can't remember the details.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 500  g firm tofu, cubed
• 75  ml  peanut oil
• 2  inches fresh galangal root (use ginger root if unavailable)
• 2  red chilies
• 2  cardamom pods
• 3  cloves garlic, crushed
• 10  ml garam masala
• 10  ml ground coriander
• 10  ml ground cumin
• 2 1⁄2 ml turmeric
• 5  ml salt
• 2  slices pineapple
• 5  rambutans (or lychees)
• 1  pineapple, juice of
• 200  ml coconut milk

Directions

1. Shallow fry the tofu and set aside.
2. Heat the oil in a thick based saucepan.
3. Add and saute the ginger, chilies, cardamom pods and garlic.
4. Add the garam masala, coriander, cumin and turmeric.
5. Lightly fry.
6. Add the salt, tofu, pineapple, rambutan and pineapple juice and simmer for 10 minutes.
7. Add the coconut milk.
8. Serve with rice when cooked.