It’s National Curry Week this week so we thought we’d encourage a few curry-themed indulgences, one of which includes this delicious recipe for Paneer Arancinis with Raita. An exotic treat that will certainly go down well with dinner guests and family members alike, serve these up with a fresh green salad.
Serves 2
Cooking time: 25 mins
What You’ll Need:
- 1 pouch Tilda British Curry Rice
- 1 tbsp oil
- 1 shallot, finely chopped
- ½ red chilli, finely chopped
- A thumb of ginger
- 1 clove garlic
- Handful coriander, chopped
- A few kalonji seeds
- 2 tbsps. Desiccated coconut
- 2 tsps mango chutney
- 3 tbsps plain flour
- 4 tbsps breadcrumbs
- 25g paneer, cut into 1cm cubes
- 1 tsp mild chilli powder
- 1 egg beaten
- Salt and pepper
- Oil for frying
For the Raita:
- 125ml Greek yoghurt
- ¼ cucumber, finely chopped
- A few mint leaves
- Pinch cayenne
- Pinch cumin
- Pinch salt
What To Do:
- Heat the tablespoon of oil in a large frying pan.
- Add the shallots, garlic, ginger and chillies fry gently until softened.
- Empty half of the curry rice into a large mixing bowl. With the other half either blitz in a food processor or mash with a fork until smooth. Add to the other rice
- Add the coriander, kalonji seeds, coconut and mango chutney and mix together well. Season with salt and pepper.
- Cover with cling film and chill in the fridge for 20 minutes
- Toss the paneer cubes in the chilli powder and some salt
- Remove rice mixture form the fridge and form into balls about the size of a walnut. Press a paneer cube into the centre of each ball and squeeze firmly back into a ball shape
- Coat each ball in flour, egg and then roll in breadcrumbs.
- Heat oil in a small pan until 180°c or a cube of bread browns in 15 seconds.
- Fry the arancinis until golden brown about 1 minute. Drain on kitchen paper and serve with the Raita.
- For the Raita mix all the ingredients together and season to taste.
Recipe from Tilda Rice, www.tilda.com