Add the rice to a pot of salted, boiling water. Cook for 20–25 minutes until soft (or follow pack instructions). Drain. Meanwhile, in a bowl mix the halloumi chunks with the honey and cumin. Heat the oil in a large frying pan. Fry the halloumi until it’s golden on all sides, then remove and set aside.
In the same pan, sauté the onion and garlic for 2–3 minutes until soft. Add the tikka masala paste and ginger puree, stir and cook for 2 minutes until fragrant. Now add the chopped tomatoes, cream, and sugar. Simmer for 10 minutes, stirring occasionally. Taste and adjust seasoning if needed.
Now return the halloumi to the pan and stir to coat. Serve the masala over the rice topped with a drizzle of the yoghurt and chopped coriander.
