Course: Breakfast, Brunch, Dinner, Lunch, Main Course
Cuisine: Anglo-Indian, British, Indian
Skillet, or deep frying pan, stove-top casserole pan, with lid.
1tbspcoconut oilor 125ml of vegetable stock if your on a no-oil diet, for cooking the spices.
200glong grain riceWashing your rice under a running tap in a sieve can help remove starch and can help prevent the rice sticking together once cooked.
225gsmoked tofuor 1 average size smoked tofu pack which may be more or less the stated measurement. If necessary gently press the tofu between 2 plates or small chopping boards with kitchen paper to absorb the excess liquid. Or use a tofu press. Some brands of tofu do not require pressing.
2teaspoonsonion powderor 1 medium onion, fine chopped.
2teaspoonsgarlic powderor 4 garlic cloves, fine chopped or minced.
1teaspoonginger powderor 1 inch piece of fresh ginger, grated.
20gparsley Or coriander/chives. Chopped
4 tomatoessliced into thick wedges
lemon wedgesto squeeze fresh lemon juice over finished dish