Enriching the curry with butter is a brilliant way of adding creaminess and richness. The salty nuggets of halloumi in the sauce make it a winning meal.
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Serves
4
Onions
Garlic
Fresh Ginger
Tomato Purée
Bay Leaf
Chilli Powder
Garam Masala
Water
Double Cream
Butter
Fenugreek Leaf
Halloumi
Fresh Coriander
Roti
Vegetable Oil
Serves
4
Onions
Garlic
Fresh Ginger
Tomato Purée
Bay Leaf
Chilli Powder
Garam Masala
Water
Double Cream
Butter
Fenugreek Leaf
Halloumi
Fresh Coriander
Roti
Vegetable Oil
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Step 1.
Finely slice your onions. Finely chop your garlic and ginger.
Step 2.
Add a good glug of vegetable oil to your saute pan. Add your onions and cook for 15 mins over a medium heat, until they are fully softened and have just begun to caramelize. Add your garlic, ginger and tomato puree, then cook for 2 mins.
Step 3.
Tip in your bay leaf, chilli powder and garam masala, then add your water and your cream. Bring to a gentle simmer and simmer for 5 mins.
Step 4.
Meanwhile, cut your halloumi into large chunks.
Step 5.
Heat a frying pan over a medium heat. Add your halloumi and cook for 5 mins until each piece is golden on all sides.
Step 6.
Dig out the bay leaf from your sauce and pour it into a blender, then blitz until you have a smooth consistency.
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Step 7.
Warm up your roti in a hot frying pan.
Step 8.
Pour the sauce back into the pan, then tip in your fenugreek leaves (if using) and your halloumi. Add your butter, then season to taste with salt and pepper.
Step 9.
Finish your curry with an extra drizzle of cream and some coriander leaves. Serve with roti.
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