Step 1

Finely slice your onions. Finely chop your garlic and ginger.

Step 2

Add a good glug of vegetable oil to your saute pan. Add your onions and cook for 15 mins over a medium heat, until they are fully softened and have just begun to caramelize. Add your garlic, ginger and tomato puree, then cook for 2 mins.

Step 3

Tip in your bay leaf, chilli powder and garam masala, then add your water and your cream. Bring to a gentle simmer and simmer for 5 mins.

Step 4

Meanwhile, cut your halloumi into large chunks.

Step 5

Heat a frying pan over a medium heat. Add your halloumi and cook for 5 mins until each piece is golden on all sides.

Step 6

Pour your sauce into a blender, then blitz until you have a smooth consistency.

Step 7

Warm up your roti in a hot frying pan.

Step 8

Pour the sauce back into the pan, then tip in your fenugreek leaves (if using) and your halloumi. Add your butter, then season to taste with salt and pepper.

Step 9

Finish your curry with an extra drizzle of cream and some coriander leaves. Serve with roti.