In fact, the original recipe calls for fish, not tofu. I use tofu to accommodate my vegetarian child.
400g fish (a scant pound)
or 340-gram package of extra-firm tofu
1 large onion, diced
6 cloves garlic, diced
3T mild curry paste (My curry paste is fierce hot; I use 1T.)
4T minced ginger
(1/2 jalapeno, minced; I skip this with the daycare.)
2 t coriander
1/2 t turmeric
700g spinach (fresh, coarsely chopped)
or 1 pkg frozen spinach (If using frozen, no need to thaw first. Just toss it in!)
1 1/2 cups crushed tomatoes (I usually toss in the whole can.)
2 – 4 cups of water
2T lemon juice
(In my recipes, T = tablespoon, t = teaspoon, c = cup.)
Cut fish into 2 cm (1″) cubes. If using tofu, you can prep it by cutting into cubes and frying first, or you can just crumble the whole block to the consistency of cottage cheese. I usually do the latter.
In wok or largish pot, cook onion in oil till soft, 5 – 7 minutes. Add garlic, curry paste, ginger, (jalapeno), and spices. Cook another minute, stirring.
Add spinach and cook 2 minutes till wilted.
Add tomatoes and water and bring to a boil. (How much water you add depends entirely on the consistency you like.)
Add fish/tofu. Reduce heat and simmer till fish is done (about 8 minutes), or until tofu heated through. Stir in lemon juice and serve.
If you’ve used less water, it’s nice served over rice; if you’ve added more water to make a soup, serve it in a bowl with a side of naan.
Yum! I love, love, love this stuff.