About the Recipe
If you think cheese and curry, chances are you're thinking of paneer cheese and you'd be right as paneer cheese is frequently used in Indian curries. This recipe takes me back to when I first moved to England my father-in-law introduced me to cheddar curry. He used a mild cheddar cheese and made up his own curry and I always enjoyed it. So years later, I decided to combine that idea with a Japanese curry - in this case, the Java brand and this is the result - as well as being an unusual combination, this recipe also has the virtue of being ready - it won't take you more than 20 minutes. I find very mature cheddars overpower this dish so you'll find that a mild cheddar works better.
Ingredients
1 onion (130g)
2 cloves of garlic
a little salt & pepper
1 tbsp vegetable oil
1 tsp curry powder
450ml water
3 Java curry cubes
1 tbsp tomato ketchup
80g raisins
90g spinach
150g cheddar cheese
Preparation
peel and chop the onion finely
mince the garlic
cut the cheese into 1 cm cubes
heat the oil in a pan, add & fry the onion, garlic, salt & pepper for 1-2 mins
add the curry powder and stir well until incorporated
add the water, curry cubes & tomato ketchup, bring to the boil and cook for 2-3 mins
add the raisins and cook, stirring continuously for 1-2 mins
add the spinach and stir for 1 min
add the cheese just before serving & turn off the heat
(don’t cook the cheese as it will melt - you just want it to be softened)
serve with white rice