Finely chop the red onion. Slice the red chilli. Set both aside.

Pat the halloumi blocks dry and cut into fries.

Mix together the flour, turmeric, cumin and coriander seeds on a plate. Roll the fries in the mixture, ensuring they are all evenly covered.

Blend the yoghurt with the mint, half the coriander, 1 green chilli, 1 garlic clove and a squeeze of lemon. Season with salt and pepper. You want it to be a vivid green colour.

Fill a wide frying pan up to about 2cm with oil. Heat until visibly bubbling.

Carefully lower in one of the Halloumi fries as a tester - you want them to go golden but if the oil is too hot they will colour too much and burn.

Cook the Halloumi fries in batches until they float. Once cooked, lay them out on a few layers of kitchen paper to remove any excess oil.

Pile the Indian Halloumi fries onto a platter. Dollop on the yoghurt & mango chutney. Whack on the chopped onion, chilli and the remaining coriander. Tuck in and enjoy!