Deep Fried Curry & Rice Bites
For the rice:
1 cup Spekko Royal Umbrella Jasmine Long Grain Rice
1 tsp ground turmeric
½ tsp salt
For the curry:
1½ tsp oil
¼ onion, finely chopped
1½ tsp medium curry powder
50g beef mince
1½ tsp tomato paste
¼ cup IMBO Whole Black Lentils
½ cup beef stock
Salt and pepper, to season
¼ cup frozen peas
½ cup flour
1 egg, beaten
1 cup breadcrumbs
Oil, for frying
Fresh coriander leaves
To prepare the Spekko Royal Umbrella Jasmine Long Grain White Rice in the microwave, place the rice in a microwave-safe bowl (with high sides and a fitted lid) and cover with 3 cups of boiling water. Add the salt and turmeric and stir well.
Microwave on high, uncovered, for 15 minutes. Remove from the microwave and immediately place the lid on the bowl to steam for 10 minutes until all the liquid has been absorbed. Allow to cool completely.
Soak the IMBO Whole Black Lentils in water for 30 minutes to reduce the cooking time.
To prepare the curry, heat the oil in a medium pot over a medium heat and sauté the onion until soft, about 5 minutes. Add the curry spice and stir until infused, about 30 seconds.
Add the beef mince and stir until caramelised, then stir through the tomato paste.
Add the IMBO Whole Black Lentils to the pot along with the beef stock. Bring to the boil, lower the heat and allow to simmer until the lentils are tender and the liquid has reduced and thickened. If the liquid cooks away before the lentils have softened, add ¼-½ cup more water. *Chef’s Tip: Ensure most of the liquid has reduced.
Season the curry with salt and pepper to taste and allow to cool completely. Stir through the chopped coriander.
Divide the cold rice into 15 sticky balls. Flatten a rice ball and spoon a teaspoon of curry filling into the rice. Fold the rice over the curry and roll into a neat ball. Repeat with the remaining rice. Freeze the balls for 30 minutes to set firmly.
To crumb the rice balls, dip each ball first into the flour, then the beaten egg and lastly roll in the breadcrumbs. Freeze the coated balls for a minimum of 1 hour, or until firm.
Heat about 8cm oil in a medium pot. When the oil is hot, fry the frozen crumbed curry and rice balls until golden, about 3-4 minutes. *Chef’s Tip: Fry in batches to avoid overcrowding the pot.
Serve the curry balls while still hot, garnished with coriander leaves, with chutney to dip. ENJOY!