Halloumi Tikka Masala

Halloumi Tikka Masala


Everyone, EVERYONE, needs to try tikka halloumi.
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Cook for 10mins, stirring occasionally, until the sauce is thick. Add the single cream and cook for anther 5mins until reduced.
  5. While sauce is simmering, preheat the grill to the highest setting and lay a sheet of foil over the top of the grill rack.
  6. 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.
  7. 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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