Description
Butter Halloumi Curry
This Butter Halloumi Curry is a delightful twist on the classic butter chicken, featuring halloumi—an irresistible, firm cheese that holds its shape even when fried. Originating from Cyprus, halloumi brings a uniquely chewy texture and salty taste, which makes it perfect for curries. First, we crisp up the halloumi in garam masala, then let it swim in a creamy, spiced tomato sauce. Serve with homemade naan or rice for the perfect cozy meal.
300g flour
100g lukewarm water
7g instant yeast
120g Greek yogurt
20g olive oil
6g salt
Butter, garlic, coriander for topping
1 block halloumi, cubed
2 tbsp garam masala
1 red onion, sliced
1cm fresh ginger, grated
2 garlic cloves, minced
1 tsp each: cumin, coriander, chili powder
425ml passata
100ml cream
30g butter
1 tbsp lemon juice
Directions:
1. Mix flour, water, yeast, yogurt, oil, and salt for naan dough; let rise 1 hr.
2. Divide, shape, roll, and cook each piece, brushing with garlic butter.
3. Fry halloumi with garam masala; set aside.
4. Cook onions, ginger, and spices, then add passata and cream.
5. Stir in halloumi before serving.
Prep Time: 45 minutes
Kcal: 650 per serving
