Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 500 grams of firm tofu to remove excess water, then cut it into 2-centimeter cubes and marinate them with 1 teaspoon of salt and 0.5 teaspoon of turmeric powder for a minimum of 2 hours or preferably overnight in a refrigerator.

2. 2

   Heat 2 tablespoons of cooking oil in a pan over medium heat, then add 1 large finely sliced red onion, 15 fresh curry leaves, and 1 small piece of rampe (pandan leaves) tied in a knot, cooking until the onion softens for about 5 minutes.

3. 3

   Add 4 minced garlic cloves and 1 inch of grated ginger to the pan, cooking for 1 minute until fragrant, then stir in 2 tablespoons of roasted Sri Lankan curry powder, 1 teaspoon of chili powder, and the remaining 0.5 teaspoon of turmeric powder, frying the spices for 30 seconds.

4. 4

   Gently add the cured tofu cubes and 1 tablespoon of goraka paste to the spiced mixture, tossing to coat the tofu evenly.

5. 5

   Pour in 1 cup (240 ml) of thick coconut milk and 0.5 cup (120 ml) of water along with 2 slit green chilies, bringing the curry to a gentle simmer.

6. 6

   Reduce the heat to low, cover the pan, and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken, stirring occasionally.

7. 7

   Taste the curry and adjust the seasoning with up to 0.5 teaspoon of salt if needed before serving hot with steamed rice.