Tempeh Chili Roast - Kerala Style

Dry roast:

• 1/2 teaspoon fennel seeds
• 1/2 teaspoon coriander seeds
• 3-4 black peppercorns or to taste

Marinade:

• 4 oz Tempeh chopped into small cubes.
• 1/2 cup water
• 1/4 teaspoon Turmeric
• 1/2 teaspoon red chili powder or to taste
• a generous pinch of cardamom powder
• 1 teaspoon vinegar or lemon juice
• 1/2 teaspoon salt or to taste

Curry:

• 1 teaspoon virgin coconut oil or organic canola oil
• 1/3 cup chopped white or red onion
• 2-3 shallots chopped
• 2 green chilies slit lengthwise or to taste
• 1 teaspoon ginger finely chopped or paste
• 1 teaspoon garlic finely chopped or paste
• 5-6 curry leaves
• 1/2 teaspoon Turmeric
• 1/2 teaspoon red chili powder or to taste
• 1-2 teaspoons soy sauce
• scallions/green onion for garnish