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Paneer with Red Cape Curry Paste (a 'party-piece' to make in a hurry!)

Rain Morgan

Cape Treasures Red Cape Curry Paste - Paneer Curry sequence

Paneer with Red Cape Curry Paste

This dish is the novice cook's best, best friend - it is virtually impossible to go wrong - but it tastes as if a serious cook has spent a lot of energy getting it just right... Paneer curry is also extremely tolerant - provided it is not kept too hot (it must not even come close to boiling!) - it can stand around for buffet-style eating for hours...

Red Cape Curry paste is slightly more robust than our Yellow Cape Curry paste, but it is not a hot curry paste: it is rather intensely spicy and complex in the typical Cape Curry tradition.

INGREDIENTS - Serves 4

Butter

Peanut Oil

45ml Red Cape Curry Paste

1 Onion, finely chopped

320g Paneer (or Haloumi Cheese), cut into cubes

400g Tinned, chopped, peeled Tomato

Coriander leaves, a handful, chopped

15ml Sunflower Seeds

15ml Cumin Seeds

2.5ml Coarse Salt

Rice and Naan to serve

METHOD

Heat a knob of butter and a little peanut oil in a large pan, add the onion and cook until tender. Add the curry paste and cook for 2 minutes, stirring frequently to stop it sticking. Add the tomato and season with salt.

Heat a little oil in a large non-stick frying pan and fry the paneer until golden. Add the paneer to the sauce and warm through.

Place the sunflower seeds in a dry pan and roast until they just start to change colour, add the cumin seeds and salt, and roast a little longer.

To serve, spoon Paneer onto rice and/or Naan bread. Garnish with the sunflower and cumin seed mix, and the chopped coriander.

In May, we demonstrated this dish at a cooking school in Germany where some of the students chose to experiment with a vegan variation, using firm tofu instead of cheese.



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