->Masaman Curry <-

2 shreds mace

6 fenugreek seeds (or finely diced garlic)

1 tablespoon Coriander powder

2 teaspoons Cumin powder

8 black peppercorn (whole)

3 red chili pepper (soaked in water for 20 minutes)

cayenne pepper to taste

1/4 teaspoon turmeric

1 carton tofu - slice

1/8 - 1/4 " thick

soy sauce (for the non-vegetarian substitute fish sauce)

salt

coconut milk

lemon juice or amchoor powder (powder green mangoes)

Gather all the spices and put into frying pan. Turn flame to low

and dry-roast the spices without burning them for a few seconds

(use a fork to stir them around), the color may darken a bit. Turn

off the flame and remove frying pan. Put a 2 teaspoons of lemon

juice into spices and turn flame on low again. The lemon juice

should evaporate fairly quickly. Remove pan from flame and add

one tablespoon of oil to the spices. Put pan on flame again and stir. One should have a wet sticky curry. Add two tablespoons of

soy sauce. Let some of the soy sauce get absorbed and then turn

flame on medium. Add 2/3 can of coconut milk gradually. Taste

the sauce and add salt as desired. When the coconut milk starts

to bubble, add the slices of tofu in layers into the pan making

sure the sauce covers the tofu. If the sauce doesn't cover all

the slices, shift pan side to side until all slices have been

covered. Simmer dish until done.