Halloumi Tikka Masala
Rating
Everyone, EVERYONE, needs to try tikka halloumi.
Ingredients
- 5 tbsp. tikka curry paste
- 2 x 225g blocks halloumi, drained and cut into 2cm cubes
- 2 tbsp. oil
- 4cm piece ginger, peeled and grated
- 3 garlic cloves, peeled and grated
- ½ tsp. salt
- 1 onion, roughly chopped
- 2 peppers (1 orange and 1 yellow), chopped
- 1 x 400g tin chopped tomatoes
- 100 ml single cream
- Fresh coriander, torn
- Natural yoghurt and cooked rice, to serve
Instructions
- In a medium bowl, stir together 2 tbsp of the curry paste with 1 tbsp of the oil. Mix in the halloumi until well coated and set aside to marinate for 15mins.
- Meanwhile, heat the remaining 1 tbsp of oil in a large deep-sided frying pan. Cook the ginger and garlic for 1-2mins over medium heat, until softened.
- Add the onions and peppers and sprinkle over the salt. Cook for 5-8mins, until beginning to colour. Add the remaining 3 tbsp of curry paste and cook for 2mins. Pour in the chopped tomatoes and 200ml water and bring to a simmer.
- Cook for 10mins, stirring occasionally, until the sauce is thick. Add the single cream and cook for anther 5mins until reduced.
- While sauce is simmering, preheat the grill to the highest setting and lay a sheet of foil over the top of the grill rack.
- Evenly space the marinated halloumi so there’s plenty of space around each piece, you may need to cook it in 2 batches. Cook under the grill for 2-4mins on each side, until well browned.
- Add the grilled halloumi to the sauce and stir to coat. Sprinkle torn coriander over the curry and serve with rice and a dollop of natural yogurt.
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