Haloumi Katsu Curry

Nutrition per serve

Ingredients

• 150g basmati rice
• 1bunch coriander
• 1pcs carrot
• 2clov garlic
• 180g haloumi
• 10g Malaysian mild curry powder
• 200ml coconut milk
• 50g tomato paste
• 40g panko breadcrumbs
• 38ml vegetable oil
• 10ml plain flour
• 15ml soy sauce
• 10ml white vinegar
• 1pcs egg

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 12 mins or until tender. Drain and cover to keep warm. Meanwhile, pick coriander leaves and finely chop stems. Shred carrot using a julienne peeler or coarsely grate with a box grater. Crush or finely chop garlic. Cut haloumi in half horizontally to make 2 equal schnitzels.
2. Step 2 — Start curry sauce
   Heat 2 tsp vegetable oil in a small frypan over medium heat. Cook the garlic and curry powder (see Make it milder), stirring, for 30 secs or until fragrant. Add 2 tsp plain flour and cook, stirring, for 1 min or until golden.
3. Step 3 — Simmer curry sauce
   Add the coriander stems, coconut milk, half the tomato paste*, 1 tbs soy sauce, 1 tsp white vinegar and 125ml (½ cup) water to the pan. Cook, stirring occasionally, for 8 mins or until thickened. Remove the pan from the heat. Taste, then season with pepper.
4. Step 4 — Crumb and cook haloumi
   While the sauce is cooking, whisk 1 egg in a shallow bowl. Put the breadcrumbs in a separate shallow bowl. Dip the haloumi in the egg, then coat in the breadcrumbs. Heat 2 tbs vegetable oil in a medium frypan over medium heat. Cook crumbed haloumi for 2-3 mins each side until golden and cooked through. Remove from pan and drain on paper towel. Season with salt and pepper.
5. Step 5 — Serve up
   Put the carrot, coriander leaves and 1 tsp white vinegar in a bowl, season with salt and pepper and toss to combine. Divide the rice, haloumi and salad among plates. Drizzle the haloumi with the curry sauce and enjoy!
6. Step 6 — Make it milder
   Our Malaysian curry powder has a gentle heat. We've recommended this amount for flavour, but if you prefer a really mild dish, reduce the amount to taste.

Allergens

Gluten, Wheat, Sojabohnen, Eier, Milch