Mumbai Popcorn Haloumi & Tamarind Chutney
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mumbai Popcorn Haloumi & Tamarind Chutney

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!

Tags:
Veggie
Allergens:
Milk
•Soy

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

sideBannerName

Nutritional Values

Energy (kJ)3586 kJ
Fat55 g
of which saturates35.3 g
Carbohydrate91.8 g
of which sugars15.5 g
Protein26 g
Sodium1947 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Instructions

1
1

• 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!

2
2

• While rice is cooking, roughly chop tomato and cucumber. • Cut haloumi into bite-sized pieces.

3
3

• 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).

4
4

• 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.

5
5

• 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.

6
6

• Divide garlic rice between bowls. • Top with popcorn haloumi and spoon over Mumbai sauce. • Serve with tamarind chutney and cucumber salad. Enjoy!