1. Shallow fry the tofu and set aside.

2. Heat the oil in a thick based saucepan.

3. Add the ginger, chilies, cardamom pods and garlic and saut, .

4. Add the garam masala, coriander, cumin and turmeric and lightly fry.

5. Add the salt, tofu, pineapple, rambutan and pineapple juice and simmer for 10 minutes.

6. Add the coconut milk.

7. Serve with rice when cooked.

when eating at the Coconut Club Restaurant.