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

Fresh Ginger

Tomato Purée

Bay Leaf

Chilli Powder

Garam Masala

Water

Double Cream

Butter

Fenugreek Leaf

Halloumi

Fresh Coriander

Roti

Salt

Vegetable Oil

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Notes

(24)

Daniel H.

8 months ago

So flippin’ good

Daniela F.

10 months ago

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

Luke W.

8 days ago

need.d

Samantha T.

11 days ago

made with tofu instead of halloumi. I kept adding salt looking for some flavor and couldn’t get there! I also doubled the garam masala. it’s really good but it’s lacking that depth that makes me crave more!!

Immie L.

12 days ago

super tasty. will definitely be making it again

Jess S.

21 days ago

tasty but VERY small portions

Megan B.

a month ago

This was great. I used ghee instead of butter and added some peas in. The recipe doesn’t say specifically but I would remove the bay leaf before blitzing

Karen E.

a month ago

delicious meal. it’s says serves 4 but we managed to get three servings and those were quite small. you might like to add some rice for bigger appetites.

Emily G.

a month ago

I personally found this recipe bland and had to add some stock and nutritional yeast to get a richer flavour. Also blended with the bay leaf

Mob

a month ago

Admin

Hi Emily! We're sorry to hear this didn't hit the mark for you. To boost the flavour we recommend doubling the ground spices.

Anya J.

a month ago

when blending, does one keep the bay leaf in?

Holly L.

a month ago

I saw someone asked this in an older comment and they said to take out before blending!

Mob

a month ago

Admin

Hey Anya! Thanks for your question. Please remove before blending. We've updated the method.

Cathy B.

a month ago

Really enjoyed this. Wonderful flavours. Made my own rotis. Will be added to my regular recipes.

Charlotte M.

a month ago

Delicious and easy to make. Great sauce base.

Andrew C.

a month ago

This slapped so hard. We put some spinach and peas in to add some goodness. Great, simple and tasty.

Eve S.

a month ago

Very tasty, really like the sauce. I didn't have any dbl cream and used coconut cream.

Kate A.

2 months ago

delicious def recommend!! I also added some frozen spinach in and used mild chilli powder so our toddler could eat it

Nikki F.

2 months ago

(edited)

incredible! wasn't sure what to expect even whilst cooking, but the flavours were perfectly balanced. definitely making this one again. had some leftover so the next day reheated and added spinach just to boost the veg.

Rebecca F.

2 months ago

This is now a fave in the week!

Kelly B.

2 months ago

really yummy

JęDrzej K.

2 months ago

it is sooooo great! Easy and fun to make, but ensure that you have not-so-wer halloumi, because if you have, the time for it become „golden” is way longer.

Amy P.

2 months ago

holy smokes🩷 this is was sooooo good

Keziah W.

2 months 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 months ago

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

2 months ago

wow! absolutely amazing

Sarah R.

2 months ago

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

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Butter Halloumi Curry

Sophie Wyburd

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Butter Halloumi Curry

Sophie Wyburd

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