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!

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

(16)

Zoe D.

20 days ago

Super easy delish dins! I fried up some baby pots with a little garam masala & threw them in too.....yuuuummmmmyyyyyyyy!!!

Daniela F.

20 days ago

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

Poppy S.

24 days ago

So yummy and warming! I also added chicken thighs which were a great addition as well as more garam masala than the recipe says. Don't add too much salt as the halloumi is already very salty.

Rebecca S.

a month ago

Best new recipe I found in 2024! Subbed paneer as I found the halloumi too salty the first couple of times I made this and subbed greek yogurt when I didn't have cream and it works brilliantly.

Mathilde C.

a month ago

Just a note for anyone cooking this to save a bit of time. As halloumi (or mine in any case) has a tendency to bleed water once cooked, to save a bit of time, you can use two pans. First cook the onion for 15 minutes in one pan, and while that cooks, you can start cutting the halloumi and cook it in another pan. I've also pre-cut all my other ingredients as there's a fair bit of dicing in this recipe, so save time where you can.

Jake C.

2 months ago

Sooooo tasty! Clarkenation loves this curry! Keep up the brilliant work. Love, JC

Francesca B.

2 months ago

DELICIOUS!! I've replaced the cream with oat milk, and a bit of flour for thickening... So good!

Zahoor Z.

3 months ago

(edited)

Omg yummy!!! I used red onions (didn’t have white onions). I also used Skyr yoghurt and a little bit of butter (for a healthy kick!). Tastes so good.

Nicole H.

3 months ago

Don’t know if maybe I cooked it wrong but it tasted mostly of raw garlic and didn’t have the depth of flavour I was expecting. Wanted to love it but not my tempo sadly.

Peter L.

4 months ago

Isn’t it supposed to be 600ml double cream?

Mob

4 months ago

Admin

Hi Peter! We used just 60ml double cream in this recipe

Ryan H.

4 months ago

Made this yesterday & it was sooooo tasty. 10/10 will be having again - next time I’m going to add some mushrooms and raisins.

Rosy T.

4 months ago

Sooo delicious! As good as a takeaway for sure

Ellie D.

4 months ago

Such a warm comforting delicious SPEEDY curry! I added some asparagus I had in the fridge to add a bit of green and crunch, was lovely.

Emily G.

4 months ago

Would never have thought to add halloumi as a meat alternative but now I’ll never look back. Even my meat loving boyfriend loved it! Reheats really well too so perfect for meal prep.

Alexandra C.

5 months ago

Deliciously rich curry, would definitely cook this one again!

Daniel H.

5 months ago

Absolutely love this one. I’m going to combine it (minus halloumi) with some marinaded chicken

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