Peas & Halloumi Curry | Charalambides Christis
FrixosPersonalChefing
Κατάλληλο για χορτοφάγους
7 Φεβρουαρίου 2024
Have you ever tried Peas & Halloumi Curry?
Προετοιμασία
10
Λεπτά
Χρόνος Ψησίματος
50
Λεπτά
Μερίδες
4
Συστατικά
- 1 Pissourkotiko Goat & Sheep Halloumi, Charalambides Christis, cut into 1 ½cm cubes
- 200g Green Peas, Barba Stathis
- 75ml Dairy Cream with 35% fat, Charalambides Christis
- 2 Onions, finely diced
- 50ml EVOO, Extra Virgin Olive Oil
- 1 tbsp Roasted Garlic Paste
- 2 Inch Fresh Ginger, grated
- 1 ½ tsp Chili Powder
- ½ tsp Caster Sugar
- ½ tsp Cumin, ground
- 3 tbsp Tomato Paste
- 400g Tomato Pulp, canned
- 200ml Warm Water
- 125ml Coconut Cream
- 25g Garam Masala Spice Mix
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
- Papadums
For the Rice:
- 300g Basmati Rice
- 1 Star Anise
- 1 Litre Water
- 1 tsp Sea Salt
Οδηγίες
- We start with the rice, by placing a medium pot over high heat, pouring the water, adding the star anise and seasoning with the salt. Cover the pot with its lid, bring to a boil, add the rice and simmer as per package instructions making sure that the liquid is not completely absorbed.
- Turn off the heat, open the lid and strain the rice. Keep aside uncovered to cool.
- Take a large and deep pot or casserole and place on medium heat. Add the oil and a minute later add the onions, sauteing for 3-4’ until translucent. Add the tomato paste, the garlic and ginger and sauté for one more minute.
- Increase the heat and add the garam masala, the chili powder along with the sugar, cumin, season with the salt and pepper and sauté for 2 more minutes. Bring in the tomato pulp and simmer for 15’ with the lid on while stirring. 5’ later pour the warm water and stir.
- Add the halloumi cubes along with the coconut cream and simmer for 10’ while stirring every now and then.
- Add the peas, stir, bring to a boil and simmer for 3’.
- Pour the cream, mix well and remove from the heat. Serve with the rice and papadums.
