1. Shallow fry the tofu and set aside. 2. Heat the oil in a thick based saucepan. 3. Add the ginger, chilies, cardamom pods and garlic and saute. 4. Add the garam masala, coriander, cumin and turmeric and lightly fry. 5. Add the salt, tofu, pineapple, rambutan and pineapple juice and simmer for 10 minutes. 6. Add the coconut milk. 7. Serve with rice when cooked. NOTES : This curry originates from Penang Island, Malaysia. I discovered it when eating at the Coconut Club Restaurant.
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|Serving Size: 1 Serving (867g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 639 (80%)|
|Amt Per Serving||% DV|
|Total Fat 71g||95 %|
|Saturated Fat 11.7g||59 %|
|Monounsaturated Fat 33g|
|Polyunsanturated Fat 22.3g|
|Cholesterol 0mg||0 %|
|Sodium 37.2mg||1 %|
|Potassium 816.5mg||21 %|
|Total Carbohydrate 44.4g||13 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 35.8g|
|Protein 6.1g||9 %|
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Calories per serving: 796
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