Cabbage curry?

[ocailleagh]

one of my favourites is a Goan tofu curry which I've just realised I haven't made for ages, so maybe I'll make it for dinner tonight.

Ooh, that sounds good! Any chance you could share the recipe? Or better still, make extra for me?

[Lady Willow]

You'll have to come over to France and I might make it for you!

until then ....

8oz tofu, 1cm cubes
2 tbsp cider vinegar
1 level tbsp Dijon mustard
½ tsp salt
Shall fry over medium heat until seared.
Place in a bowl with the vinegar, mustard and salt until coated evenly.

1 tsp oil
1 large onion, very thinly sliced
2cm ginger, finely chopped
1/2 tsp sugar
Cook over a very low heat until the onions become very soft and start to disintegrate and caremalise. Doesn’t matter if they start to stick to the bottom of the pan. This will take some time.

4 cloves garlic, chopped
½ tbsp ground coriander
½ tbsp ground cumin
1 tsp turmeric
2 cloves
pinch cinnamon
Add and cook slowly for 5 minutes.

4 ripe tomatoes, skinned and chopped
1/3 block of creamed coconut, grated
1 tbsp tomato puree
Add, together with the tofu and marinate. Cover and simmer for 10 minutes. Retrieve the cloves and serve.


I have to say, delishious though this is, it's not like anything I ever ate in Goa ... it's not really that authentic, although it does have hints of Goa.

Enjoy

[ocailleagh]

Thanks Aradia! That really does sound lovely! And I have everything here except the coconut, so yay!

[AXJ]

The Indian folk I know don't do this unless they are making a very heavy, thick, powerful dish, as the caremalised onions overpower a lot of the other spice. Something more subtle, like cabbage curry, would be made using lightly cooked onions so that the other flavours stand a chance.

Talking of onions, has anybody harvested any yet? I'm going to pull a few up today ... and some garlic. Happy days

Very true, the reality is that curry has just become a generic name for food that is spicy and has the vague provenance as being from India, although as we all know, a number of dishes have been invented here, then sent back to India.

The greatest irony being that the chilli was introduced to India 500 years ago by the Basques, the curry leaf being the origins of Curry in South India, it got it's name from the Tamil word 'kari' for spiced sauces. That goes back about a 1,000 years before the introduction of the chilli. India is now one of the largest producers of chillies in the world.

The chilli in South America is thought to be the first domesticated plant in that region, going back some 7,000 years...

To caramelise or not to caramelise, that is the question.

Anyone interested in one of my favourite dishes, Squid and Caramelised Onions can find it here LoL

[AXJ]

You'll have to come over to France and I might make it for you!


......


I have to say, delishious though this is, it's not like anything I ever ate in Goa ... it's not really that authentic, although it does have hints of Goa.

Enjoy

That looks like an excellent recipe, YUM!!

[MINESAPINT]

Aradia,

Just to say I made the Cabbage recipe last night and it was excellent, just the sort of thing I had in mind when I made the original post.

Thanks also for the additional Tofu recipe. Will try it in due course.

Thanks

[Lady Willow]

Aradia,

Just to say I made the Cabbage recipe last night and it was excellent, just the sort of thing I had in mind when I made the original post.

Thanks also for the additional Tofu recipe. Will try it in due course.

Thanks

Good, glad it worked out well