Updated: Feb 5, 2021
A delightfully textured curry made with fresh grated coconut and chewy, crispy cheese (either halloumi or paneer), all in a thick sauce. NOM. Served with saag aloo (spinach & potatoes) plus a cooling raita.
Ingredients (4 people)
🥥 1 fresh coconut, grated
Fresh chilli (optional)
Enough potatoes for 4 people side dish (Maris Pipers are good but so are tinned potatoes)
Bag of spinach
Block of halloumi
1 tin coconut milk
Herbs and spices:
2-4 tsp coriander seeds
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds (or powder)
1 tsp cumin seeds
4 cloves chilli powder
1tsp turmeric powder
Lots of fresh ginger & fresh garlic
10 curry leaves
2tsp tamarind (or substitute with 1/2 lime juice + tbsp brown sugar)
(Grate a whole fresh coconut)
Sauté 3/4 of the grated coconut for ~5mins until a little golden. Put half in a blender (don't blend yet) & set half aside.
Medium heat some olive oil in a frying pan and add the spices in this order, stirring after each addition: coriander seeds, mustard seeds, fenugreek seeds, cinnamon stick, cumin seeds, 8 peppercorns, cloves. Lastly, add the turmeric, stir for 15 seconds then take off the heat.
Add the cooked spices to the blender (remove cinnamon stick) with the coconut you sautéed earlier. Add also 1 chopped onion, the ginger & garlic, tamarind (or substitute) and a little less than half a tin of coconut milk. Blend to a paste.
Put your rice on to cook.
Add the second chopped onion to a hot frying pan with oil, then turn down heat in increments to slowly cook until a golden brown (10-15 mins).
Brown the chunks of halloumi/paneer in a separate frying pan until golden and set aside.
Next add the paste to the golden onions and cook for a few minutes until the raw onion smell is gone & your eyes have stopped burning🥺.
Add half of the remaining fresh coconut, the halloumi/paneer, the remaining coconut milk & the cinnamon stick. Simmer.
When the cheese is warmed through, add curry leaves for 1 minute and some salt if you like.
Medium heat with a glug of oil, fry 2tsp of cumin seeds and 2tsp of mustard seeds until they POP!
Then add one sliced onion and cook until soft.
Throw in some chopped chilli, fresh ginger and garlic, 1/2tsp turmeric and a squeeze of tomato puree (optional). Stir for a minute then add the potatoes and a dash of water.
Put in a few handfuls of the spinach and put the lid on until it's melted in. Continue doing this until you've used all your spinach. Season with salt & pepper.
Pour out enough yoghurt for your side dish into a pretty bowl and. Top with finely chopped 1/4 of cucumber (or more if you fancy) and some fresh chopped coriander. Mix with a squeeze of lemon/lime and sprinkle with a pinch of turmeric/paprika or cumin - this is mostly for aesthetics and a very subtle taste.
The garnish is very important for texture and adding a light flavour to an otherwise rich curry.
So top with: the remaining fresh coconut, fresh herbs, lemon/lime wedges, sliced fresh chilli.
Note: you can also add greens to the curry like peas/spinach/kale etc
Join us for a Tuesday cooking class.
Tag us on Instagram if you use this recipe and we'll add you to our story! @cookwithkelly