Mumbai Popcorn Haloumi & Tamarind Chutney
with Cucumber Salsa & Garlic Rice
The best part about this recipe is that you can pack a little bit of each ingredient onto your fork and enjoy all of the flavours in one hit! Start by adding some of our go-to basmati rice as the foundation, some colourful cucumber salsa to follow, then pop on top some Mumbai-spiced popcorn haloumi to complete the stack. Now all that is left is for you to devour it before we do!
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
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
tomato
1
cucumber
1 bag
mixed salad leaves
1 packet
haloumi
(Contains Milk;)
½ packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
ginger paste
1 tin
coconut milk
1 packet
Tamarind Chutney
(Contains Soy;)
1 sachet
Mumbai spice blend
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. 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.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, roughly chop tomato and cucumber. • Cut haloumi into bite-sized pieces.
• In a medium bowl, combine tomato, cucumber, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season with a pinch of salt and pepper. • In another medium bowl, combine haloumi and cornflour (see ingredients).
• When rice has 10 minutes remaining, in a large frying pan, heat enough olive oil to cover the base over medium-high heat. • When oil is hot, shake excess cornflour off and cook haloumi, tossing, until golden brown, 2-4 minutes. • Transfer to a paper towel-lined plate.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook Mumbai spice blend and ginger paste, stirring, until fragrant, 1 minute. • Stir in coconut milk and simmer until slightly reduced, 1-2 minutes. • Add cooked haloumi and toss to coat. Season to taste.
• Divide garlic rice between bowls. • Top with popcorn haloumi and spoon over Mumbai sauce. • Serve with tamarind chutney and cucumber salad. Enjoy!