Description
Butter Halloumi Curry
Imagine the rich, creamy taste of butter chicken, but with a twist—deliciously chewy halloumi cheese! Butter Halloumi Curry brings together Cypriot halloumi cheese and Indian-inspired spices for an irresistibly flavorful meal. Halloumi’s unique texture makes it perfect for soaking up the creamy curry sauce while retaining its signature crispiness. Served with fluffy naan and aromatic rice, this curry will have you coming back for seconds!
• 300g flour
• 100g warm water
• 7g dry yeast
• 120g Greek yogurt
• 20g olive oil
• 6g salt
• 1 block halloumi
• 2 tbsp garam masala
• 1 red onion
• 425ml passata
• 25g almond slivers
• 100ml cream
• And more!
Directions:
1. Prepare the naan dough and let it rise.
2. Fry the halloumi with garam masala.
3. Cook the curry sauce, blending for a smooth texture.
4. Combine with cream, butter, and the halloumi.
Prep Time: 45 minutes
Kcal: 450
Step-by-Step Guide
1. Make the Naan Dough: In a large bowl, combine the 300g flour, 7g dry yeast, and 6g salt. Add 120g Greek yogurt, 20g olive oil, and 100g warm water. Mix to form a shaggy dough, then knead for 8-10 minutes until smooth. Place in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled.
2. Prepare the Halloumi: Slice one block of halloumi into 1cm thick pieces. Pat them dry. Heat a tablespoon of oil in a pan over medium-high heat. Fry the halloumi for 2-3 minutes per side until golden. Sprinkle with 1 tbsp of the garam masala, toss to coat, then set aside.
3. Cook the Curry Base: In the same pan, add a little more oil and cook one finely diced red onion until soft. Add the remaining 1 tbsp garam masala and cook for 1 minute until fragrant. Pour in 425ml passata and simmer for 10 minutes. Carefully blend the sauce until completely smooth using an immersion or countertop blender.
4. Finish the Curry: Return the smooth sauce to the pan over low heat. Stir in 100ml cream and a generous knob of butter until melted and incorporated. Gently fold in the fried halloumi and 25g almond slivers. Heat through for 2-3 minutes.
5. Cook the Naan: Divide the risen dough into 4-6 balls. On a floured surface, roll each into an oval shape. Cook in a very hot, dry skillet for 1-2 minutes per side until puffed and charred in spots.
Serving Suggestions
Serve the Butter Halloumi Curry immediately, garnished with extra almond slivers and fresh cilantro. The freshly cooked, warm naan bread is perfect for scooping up the creamy sauce. For a complete meal, pair with steamed basmati rice or fragrant jeera rice. A side of cooling cucumber raita or a simple green salad helps balance the rich flavors.
How-to Summary
This fusion dish involves making a soft naan dough and letting it rise. Halloumi is pan-fried with garam masala for a flavorful crust. A rich, smooth curry sauce is made from onion, garam masala, and passata, then finished with cream and butter. The fried halloumi is folded into the sauce just before serving with freshly cooked naan.
Frequently Asked Questions
Can I make the naan dough ahead of time? Yes. After the first rise, you can punch the dough down, cover it tightly, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping and cooking.
What can I use instead of passata? You can use an equal amount of canned crushed tomatoes or tomato puree thinned with a little water to achieve a similar consistency.
Is there a substitute for cream? For a lighter version, full-fat coconut milk works well and adds a subtle sweetness. Cashew cream is another excellent dairy-free alternative.
How do I prevent the halloumi from becoming rubbery? Avoid overcooking. Fry it on a high heat just until golden brown on each side. Adding it to the sauce at the last minute prevents it from stewing and losing its texture.
Can I bake the halloumi instead of frying? Absolutely. For a less oily version, place the halloumi slices on a parchment-lined baking sheet, brush with oil, and bake at 200°C (400°F) for 10-15 minutes, flipping halfway, until golden.
Common Mistakes to Avoid
- Not Drying the Halloumi: Pat it dry thoroughly before frying to ensure a good sear and prevent splattering.
- Blending a Hot Sauce Carelessly: When blending the hot tomato sauce, ensure the blender lid is firmly secured and start on a low speed to avoid burns from steam pressure.
- Over-kneading the Naan Dough: Knead just until smooth and elastic. Over-kneading can make the naan tough.
- Adding Halloumi Too Early: If the halloumi simmers in the sauce for too long, it will lose its pleasing chewiness and become overly soft.
Conclusion
Butter Halloumi Curry is a triumphant fusion of textures and flavors, marrying the creamy, spiced luxury of a classic curry with the satisfying saltiness of pan-fried halloumi. While it requires a few steps, each component is simple to master. By following this guide and avoiding common pitfalls, you can create a truly impressive and delicious vegetarian centerpiece that is sure to become a favorite.