How should halloumi be cooked?

Halloumi is a dream to cook! Slice it thick and fry in a dry, hot pan until golden on each side—about 2–3 minutes. For that perfect caramelised crust, don’t move it too soon. Grilling or baking works too, just brush it with a little olive oil. Want something different? Try cubing and skewering it for BBQs or adding it straight to stews and curries.

Can I use paneer instead of halloumi in my curry?

Absolutely! Paneer is a great substitute for halloumi in curries. It’s mild, creamy, and holds its shape when cooked. Unlike halloumi, paneer doesn’t have a salty kick, so you might need to season your curry a bit more. Fry the paneer before adding it to the sauce for that golden edge, just like you would with halloumi.

What is the best way to eat halloumi curry?

Spoon your halloumi curry over fluffy basmati rice or scoop it up with warm naan bread. Add a dollop of cooling yoghurt if things get spicy, and top with fresh coriander for that vibrant finish. Fancy something lighter? Serve it with a side of crispy cucumber salad to cut through the richness. Perfect for cosy nights in.

Should I soak halloumi before cooking it?

If halloumi’s saltiness feels a bit much, soaking is a game-changer. Pop it in cold water or milk for 30 minutes before cooking to mellow the salt and soften the texture. This is especially handy if you’re adding halloumi to dishes where the sauce does all the seasoning. If you love its salty tang, skip the soak!

Is halloumi vegetarian?

Halloumi can be vegetarian, but check the label! Traditional halloumi uses animal rennet, which isn’t veggie-friendly. Look for halloumi made with vegetarian rennet—it’s widely available and just as delicious. Perfect for meat-free dishes, it’s a top choice for grilling, frying, or throwing into hearty veggie curries. Always double-check if in doubt!

How should halloumi be cooked?

Halloumi is a dream to cook! Slice it thick and fry in a dry, hot pan until golden on each side—about 2–3 minutes. For that perfect caramelised crust, don’t move it too soon. Grilling or baking works too, just brush it with a little olive oil. Want something different? Try cubing and skewering it for BBQs or adding it straight to stews and curries.

Can I use paneer instead of halloumi in my curry?

Absolutely! Paneer is a great substitute for halloumi in curries. It’s mild, creamy, and holds its shape when cooked. Unlike halloumi, paneer doesn’t have a salty kick, so you might need to season your curry a bit more. Fry the paneer before adding it to the sauce for that golden edge, just like you would with halloumi.

What is the best way to eat halloumi curry?

Spoon your halloumi curry over fluffy basmati rice or scoop it up with warm naan bread. Add a dollop of cooling yoghurt if things get spicy, and top with fresh coriander for that vibrant finish. Fancy something lighter? Serve it with a side of crispy cucumber salad to cut through the richness. Perfect for cosy nights in.

Should I soak halloumi before cooking it?

If halloumi’s saltiness feels a bit much, soaking is a game-changer. Pop it in cold water or milk for 30 minutes before cooking to mellow the salt and soften the texture. This is especially handy if you’re adding halloumi to dishes where the sauce does all the seasoning. If you love its salty tang, skip the soak!

Is halloumi vegetarian?

Halloumi can be vegetarian, but check the label! Traditional halloumi uses animal rennet, which isn’t veggie-friendly. Look for halloumi made with vegetarian rennet—it’s widely available and just as delicious. Perfect for meat-free dishes, it’s a top choice for grilling, frying, or throwing into hearty veggie curries. Always double-check if in doubt!

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Butter Halloumi Curry

4.8

Notes

45 mins cook

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.

Sophie Wyburd

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Serves

Onion

Garlic

Ginger

Tomato Purée

Bay Leaf

Chilli Powder

Garam Masala

Water

Double Cream

Butter

Fenugreek Leaf

Halloumi

Coriander

Roti

Salt

Vegetable Oil

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Notes

(24)

Daniel H.

6 months ago

So flippin’ good

Daniela F.

8 months ago

A family favourite. This will be a regular on the weekly meal plan

Amy P.

12 hours ago

holy smokes🩷 this is was sooooo good

Keziah W.

15 hours ago

LOVE LOVE LOVE. Also so good for our household where we have veggies and meat eaters, I can separate the sauce and add chicken to one half and halloumi to the other and everyone’s happy 😍

Tommy A.

2 days ago

didn’t taste at all how I thought it was going to taste. not the best mixture of flavours. 2/5

2 days ago

wow! absolutely amazing

Sarah R.

2 days ago

Really delicious! The base sauce would work well with halloumi or could be swapped with any meat.

Amy P.

3 days ago

This is probably the best recipe on mob kitchen. I'll be making this a lot!

Thomas M.

3 days ago

outstanding!

Shannon A.

3 days ago

Really delicious and so easy to make. Very rich.

Charlotte F.

4 days ago

So delicious. I added a little more water but that was for personal preference.

Phillippa L.

10 days ago

Great easy recipe I swapped out the Halloumi for Paneer and will defiantly be making again 5* from us

Mandy C.

11 days ago

Oh my. The whole family said is this a Gymkhana sauce. I mean, cheeky! Absolutely delicious. Get prepared and it’s a seamless cook.

Emma D.

14 days ago

lovely! a new favourite

Clare K.

15 days ago

Absolutely delicious and easy too!

Disha V.

20 days ago

(edited)

This recipe is a traditional Indian dish made with paneer, but halloumi sounds good too. I put turmeric and red chilli powder too

Ros W.

22 days ago

can this be frozen?

Ella D.

22 days ago

Admin

Hey Ros! Yes this recipe is a perfect freezer dinner. It will last in the freezer for up to 3 months :)

24 days ago

Really, really good. We didn’t have any harissa so I subbed with avjar. Will be making again!

25 days ago

Enjoyed. Will probably enjoy again. Enjoyable.

Katherine R.

a month ago

This is really nice, and although the portions looked tiny when I dished them out it was about enough food with a naan

Helen B.

a month ago

I've never cooked halloumi in a curry before and although it was really tasty, I personally found the halloumi too rich and too filling and it was hard to finish my portion. I'll be using this sauce again with a lighter protein, maybe chicken or prawns or even just vegetables. I would definitely recommend this though as the flavours were amazing!

Daniel H.

a month ago

Keep coming back to this recipe, one of my all time favorites for sure. Thank you Sophie!

Katherine W.

a month ago

A tasty recipe at its core but the halloumi makes it way, way, way too salty. Not sure I'll make it with halloumi again but may very well use other protein. It has so much potential but needs the balance addressing.

a month ago

Where do I find the quantity of the ingredients

24 days ago

in the ‘ingredients’ tab.

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