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Butter halloumi curry

Name: Butter halloumi curry
Cook time: 20 min
Yield: 2
Cuisine: Delhi, India

with cardamom rice and raita

Ready in around 20 mins

RECIPE FACT:

The dish was developed in 1947 by the founders of the Moti Mahal restaurant in Delhi, India.

Nutritional Info:

Energy: 3828kj (915Kcal)
Protein: 38g
Carbohydrate: 67g
sugars: 19g
Fat, total: 58g
saturated: 38g
Sodium: 1463mg
Contains: Milk

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE CAPSICUM AND BROCCOLI:

Slice the roasted capsicum into 2 cm cubes and cut the broccoli into bite size pieces. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the capsicum and broccoli and cook for 3-4 mins, place into a bowl and set aside. Wipe out and reserve the pan. Roughly chop the coriander leaves including the stalk and set aside.
2. TO COOK THE POPPADOMS:

Stove top option (preferred): Place a non-stick frying pan over a high heat with a drizzle of oil. Once hot, cook the poppadoms one at a time for about 10-15 seconds on each side. They will crisp up as they cool. Microwave option: Place a poppadom in the microwave one at a time and cook on high for 30-40 secs, turning over halfway through the cooking time.
3. TO COOK THE BUTTER HALLOUMI:

Cut the halloumi into 1 cm cubes. Heat a drizzle of oil in the reserved frying pan over a medium-high heat. Add the halloumi and cook for 3-4 mins, turning regularly. Add the capsicum, broccoli, butter curry paste, coconut cream and stir to combine. Continue to cook for a further 1-2 mins.
4. TO HEAT THE CARDAMON RICE:

Microwave option (preferred): Open the bag of steamed cardamon rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed cardamon rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
TO SERVE:

Spoon the cardamom rice onto plates and top with the butter halloumi. Drizzle with raita and sprinkle over chopped coriander. Serve the poppadoms on the side.