Mumbai Crumbed Haloumi & Mild Coconut Sauce
with Basmati Rice & Fresh Tomato Salad
Mumbai spice blend is the star of the show and takes your basic crumbed chicken up a notch. The flavour doesn't end there,this dish comes with a saucy curry paste that perfectly douses the chicken and rice!
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 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1
tomato
1 bag
baby spinach leaves
1
carrot
1 packet
tomato paste
1 packet
mild curry paste
1 packet
haloumi
(Contains Milk;)
1 tin
coconut milk
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
1
eggs
(Contains Egg;)
½ tsp
brown sugar
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. • Meanwhile, in a medium bowl, add haloumi and cover with water.
TIP: The rice will finish cooking in its own steam so don't peek!
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a shallow bowl, place Mumbai spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip haloumi into spice blend, followed by egg, and finally in panko breadcrumbs. Set aside on a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook haloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.
TIP: Add extra oil if needed so the crumbed haloumi doesn't stick to the pan!
• Meanwhile, roughly chop tomato and baby spinach leaves. Grate carrot. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Just before serving, add spinach, tomato and carrot, and toss to combine.
TIP: Tossing the salad just before serving keeps the leaves crisp!
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook tomato paste and mild curry paste, until fragrant, 1 minute. • Stir in coconut milk, the brown sugar and a splash of water, until slightly reduced, 2-3 minutes. Season to taste.
• Divide rice and salad between bowls. Top with Mumbai crumbed haloumi. • Spoon over mild coconut sauce. Enjoy!