Curried arancini with atchar mayonnaise | Spekko Rice
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Curried arancini with atchar mayonnaise

Curried arancini with atchar mayonnaise

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    150 g Spekko Saman Brown Rice
    15 ml canola oil
    1 large onion, finely chopped
    1 tomato, deseeded and finely chopped
    3 garlic cloves, finely chopped
    1 thumb ginger, finely chopped
    1 red chili, deseeded and finely chopped
    15 ml garam masala
    5 ml ground coriander
    2.5 ml ground cumin
    5 ml turmeric
    10 g finely grated fresh coriander, chopped
    ½ cup mozzarella + extra for serving
    30 ml cake flour
    Salt
    Pepper
    Vegetable (cooking) oil for deep-frying

    For the coating
    ½ cup cake flour
    2 eggs, whisked
    1 cup Panko breadcrumbs

    For the achar mayonnaise
    1 cup mayonnaise
    1/3 cup mango atchar
    15 ml honey
    15 ml lemon juice

Method

    1. Cook the rice according to packet instructions.
    2. Heat the 15 ml canola oil in a pan over a medium heat. Add the onions and tomato. Sauté, stirring occasionally, for 5 minutes.
    3. Add the garlic, ginger and chilli and sauté for a further 5 minutes, until everything is soft and cooked.
    4. Add the garam masala, coriander, cumin and turmeric and cook until fragrant – about 1 minute. Then remove from the heat.
    5. Add the rice, coriander, mozzarella and flour, and mix everything together well. Season to taste.
    6. Roll the arancini into even balls, about golf-ball size. Leave to set in the fridge for 30 minutes.
    7. Heat the cooking oil in a pot over a medium heat.
    8. While the oil is heating up, prepare the balls for frying. Toss them in the flour, then in the egg, and lastly roll in the breadcrumbs.
    9. Test the oil temperature by starting with just one arancini.
    10. Fry the balls in batches until golden, then leave to drain on paper towel.
    11. Make the atchar mayonnaise by mixing together the mayonnaise, atchar, honey and lemon juice. Season to taste.
    12. Serve the curried rice balls warm sprinkled with extra mozzarella, with atchar mayonnaise on the side.

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