Halloumi Jalfrezi
with Poblano Peppers & Almonds
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
Poblanos give jalfrezi its sharp green edge without the heat of the chili-spiked Bengali original. The flavours of the curry are amply filled out with ginger, garlic and spices, while seared slabs of halloumi cheese, warm toasted almonds and aromatic basmati rice carry the textures.
We will send you:
- 2 Poblano peppers (or green peppers)
- 2 Garlic cloves
- 20g Ginger
- 160g Basmati rice
- 30ml Vegetable demi-glace
- 25g Almonds
- 100ml Tomato sauce
- 125g Halloumi
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Almonds • Milk • Sulphites
You will need:
Grater
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
12 g
Sodium
1290 mg
Total Carb
85 g
Sugars
9 g
Protein
25 g
Fibre
8 g
Preparation
Mise en place
- Mince the garlic.
- Peel and grate the ginger.
- Rinse the halloumi and pat dry; thinly slice.
- Halve, core and small-dice the poblanos.
Cook the rice
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the ginger and ½ the garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Toast the almonds
- Meanwhile, heat a large, dry pan on medium.
- Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a small bowl and reserve the pan.
Sear the halloumi
- In the same pan, heat a drizzle of oil on medium.
- Add the halloumi and sear, 1 to 2 min. per side, until browned.
- Transfer to a plate and reserve the pan.
Make the jalfrezi
- In the same pan, heat a drizzle of oil on medium-high.
- Add the remaining ginger and garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the poblanos and sauté, 3 to 4 min., until beginning to soften.
- Add the tomato sauce, demi-glace, spices, ¼ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 2 to 3 min., until beginning to thicken.
Plate your dish
- Divide the rice between your plates.
- Top with the jalfrezi and halloumi.
- Garnish with the almonds. Bon appétit!
