Description

Butter Halloumi Curry

Ingredients:

250 g (8.8 oz) halloumi, sliced
2 garlic cloves, minced
1 tsp minced ginger
2 whole cloves
1 cardamom pod, seeds only
1 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
1 tsp mild chili powder (or Kashmiri chili powder/paprika)
240 ml (1 cup) tomato passata
3 tbsp tomato paste
1 tbsp fresh lemon juice
80 ml (⅓ cup) cream
30 g (2 tbsp) butter (plus more for frying)
Directions:

Start the Sauce: Melt a pat of butter in a pan over low heat. Add garlic, ginger, cardamom seeds, and cloves. Sauté until the garlic is softened and fragrant.
Add Spices: Stir in coriander, turmeric, garam masala, and chili powder. Cook for 1 minute to release the aromas.
Incorporate Tomato Base: Add tomato paste and mix with the spices for 2 minutes, adding a little more butter for richness. Stir in passata and lemon juice. Simmer on low heat, stirring occasionally.
Fry the Halloumi: Lightly oil a nonstick frying pan and heat to medium. Fry halloumi slices for 2 minutes per side until golden.
Finish the Sauce: Return to the sauce and stir in butter and cream until fully incorporated.
Combine and Serve: Add fried halloumi to the sauce and mix well. Serve immediately over rice.
Prep Time: 30 minutes
Kcal: 400 per serving