Black Pepper Halloumi Cheese Curry Recipe
This quick and delicious halloumi cheese curry has a thick and fiery yet fragrant sauce that gets its punch from black pepper, a spice often taken for granted, but here it gets a starring role.
Servings 2 Servings
Calories 535kcal
Ingredients
- 225 g Halloumi Cheese 8oz
- 1 Medium Onion 150g
- 3 Garlic Cloves
- 1 tablespoon Tomato Puree
- 1 tablespoon Black Pepper
- ½ tablespoon Coriander Seeds
- 1 teaspoon Fennel Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Kashmiri Chilli Powder
- ½ teaspoon Dried Mint
- ½ teaspoon Coarse Sea Salt
- 125 ml Water ½ Cup
- 1 teaspoon Dark Brown Sugar
- 2 tablespoon Cooking Oil
Instructions
- Cut the halloumi cheese into 2cm (¾") cubes.
- Cut the onion in half, peel it and then cut it into half-moon shapes around 5mm (¼") thick.
- Peel and finely dice the garlic cloves.
- Heat a 30cm or 12" frying pan over a high heat and toast the black pepper, coriander, fennel and cumin seeds until they become fragrant, which will take 2-3 minutes, then grind in a spice grinder or pestle and mortar.
- Return the pan to a medium-high heat and add the cooking oil. When the oil is hot, add the onions and cook for 5 minutes, stirring regularly.
- Add the diced halloumi and cook for another 5 minutes, stirring occasionally. The aim is to start getting a nice bit of colour on the cheese.
- Add the garlic and tomato puree and cook for another minute or two.
- Sprinkle over the ground spice mix, the Kashmiri chilli powder, dried mint and give everything a stir to coat.
- Add the water, salt and brown sugar, stir, reduce the heat to low and simmer for 5-7 minutes or until you have a really thick sauce and serve.
Video
Nutrition
Serving: 1 | Calories: 535kcal | Carbohydrates: 19g | Protein: 27g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 22g | Cholesterol: 89mg | Sodium: 1338mg | Fiber: 4g | Sugar: 7g
