To celebrate the launch of Tilda's new limited edition 'British Curry' Basmati rice, Masterchef winner Dhruv Baker has created this great recipe that uses mango, coconut, paneer cheese and plenty of fresh herbs.
The rice is pre-loaded with creamy coconut, curry leaf and cinnamon flavours so loads of the hard work is done for you. Give the recipe a try and let us know how you get on in the comments box below...
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 (a type of South Asian cheese), 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
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 (just mix all the ingredients together and season to taste).
Will you be giving these Indian snacks a try? Leave a comment below to be in with a chance of winning a £100 goodie bag.
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