Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the fermented batter by mixing 1 cup basmati rice flour, 0.5 cup red lentil flour, 0.5 teaspoon salt, and 1.5 cups warm water in a bowl. Cover and let it ferment at room temperature for 4-6 hours until slightly bubbly.

2. 2

   Drain and press 500 grams of firm tofu well to remove excess water, then cut it into 2-inch cubes. Gently toss the tofu cubes in the fermented batter, ensuring an even coating.

3. 3

   Heat 4 tablespoons coconut oil in a large pan over medium-high heat. Fry the battered tofu cubes in batches until golden brown and crispy on all sides, then set aside.

4. 4

   In the same pan, reduce heat to medium and add 1 sliced large onion, 3 finely chopped green chillies, 1 sprig curry leaves, a 2-inch piece of rampe, 1 cinnamon stick, 4 green cardamom pods, 5 cloves, 1 teaspoon fennel seeds, and 1 teaspoon mustard seeds. Sauté for 5-7 minutes until the onion softens and turns translucent.

5. 5

   Stir in 1 teaspoon turmeric powder, 1.5 teaspoons chilli powder, and 2 tablespoons Sri Lankan toasted curry powder. Cook for 2 minutes, allowing the spices to toast and become fragrant.

6. 6

   Pour in 1.5 cups thick coconut milk and 0.5 cup water, then bring to a gentle simmer. Add the fried tofu cubes and stir gently to combine, letting the curry simmer for 10-12 minutes until the sauce thickens and the tofu absorbs the flavors.

7. 7

   Finish the curry by stirring in 2 tablespoons fresh lime juice. Serve hot with steamed rice.