Japanese Crumbed Haloumi & Golden Curry
with Corn Rice & Spring Onion
This golden haloumi dish comes together in six surprisingly simple steps, partly thanks to some shortcut ingredients. Wait till you try the coconut sauce; it's creamy and umami with a touch of sweetness and zing and the fragrant rice soaks it up beautifully.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 tin
sweetcorn
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
potato
1
carrot
1 sprig
spring onion
1 packet
katsu paste
1 packet
coconut milk
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
haloumi
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 cup
water (for the rice)
⅓ cup
water (for the curry)
1 tsp
brown sugar
½ tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• Drain sweetcorn. Rinse and drain white rice. • In a medium bowl, add haloumi and cover with water to soak. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook corn until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. • Add rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, cut potato and carrot into bite-sized chunks. • Thinly slice spring onion. • Spread potato and carrot over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 4 minutes.
• Heat a large saucepan over medium-high heat. Add katsu paste, coconut milk, the water (for the curry) and brown sugar and cook, stirring, until combined and bubbling, 1-2 minutes. • Add microwaved veggies and cover with a lid. Reduce heat to medium-low and simmer until veggies are tender, 8-12 minutes.
• While curry is simmering, drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • In a shallow bowl, add the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place mixed sesame seeds and panko breadcrumbs (see ingredients). Dip haloumi slices into the flour mixture, followed by egg, and finally in the panko breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook haloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.
• Divide corn rice and golden curry between bowls. • Top with Japanese crumbed haloumi and garnish with spring onion to serve. Enjoy!