This curry is simple to make. The soya chunks absorb some of the delicious spicy sauce and become juicily tender and flavourful. Serve this with plain rice.
1½ cups/75g medium soya chunks
3 tablespoons vegetable oil
3-5 dried red chillies
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1/8 teaspoon de-seeded tamarind chunk
½ teaspoon mustard seeds
1 medium onion, finely chopped
4 garlic cloves, peeled and finely chopped
8-10 fresh curry leaves
1 teaspoon salt, or to taste
1 cup/250 ml coconut milk
2 tablespoons finely chopped fresh coriander leaves
- Bring enough water to a boil. Turn off the heat. Add the soya chunks. Cover and leave for 20 minutes.
- Drain the soya chunks on a colander and rinse well. Gently squeeze out the excess water.
- Roast the red chillies, coriander seeds and cumin seeds, separately, until fragrant and a shade darker, adding a few drops of oil as needed. Transfer to a bowl.
- Transfer the roasted ingredients, turmeric powder and tamarind to an electric blender. Blend to a smooth paste, adding ½ cup/125ml water.
- Heat the remaining oil in a pan. When the oil is hot, add the mustard seeds. When the seeds begin to pop, add the onions and garlic. Cook, stirring, until the onions and garlic turn golden brown.
- Add the curry leaves and stir for a few seconds. Add the spice paste, salt and soya chunks. Mix.
- Add 1 cup/250ml water. Cover and cook for 10 minutes over medium heat.
- Add the coconut milk and bring to a gentle boil. Turn off the heat.
- Cover and leave for 10 minutes. Serve garnished with coriander leaves.