Sri Lankan Style Devilled Paneer
with Basmati Rice and Homemade Mango Sambol
The ‘devilled’ sauce is a common sauce in Sri Lankan cuisine, an acidic hot sauce that’s tomato based with spices and can be served with any proteins. Here, we've chosen paneer to soak up all the flavour! Sambol is a variant of salsa or chutney that's typically used as a topping or side in Sri Lankan cuisine, often being served with every dish.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Basmati Rice
226 grams
Paneer
(Contains Milk)
1 unit(s)
Red Onion
1 unit(s)
Mango
1 unit(s)
Lime
15 grams
Ginger Puree
30 grams
Tomato Puree
1 sachet(s)
Ground Cinnamon
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
30 grams
Hot Sauce
Not included in your delivery
1 tbsp
Oil for Cooking
1 tsp
Sugar for the Pickle
1 tbsp
Tomato Ketchup
2 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, cut the paneer into 1cm cubes.
b) Chop half the red onion into 2cm chunks and thinly slice the other half.
c) Heat the oil (see pantry for amount) in a frying pan on medium-high heat.
d) Once hot, add the paneer and onion chunks to the pan. Season with salt and pepper. Fry until golden all over, 5-8 mins. Turn regularly to brown the paneer evenly.
a) Meanwhile, peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm thin slices (discard the stone).
b) Cut the lime into wedges.
c) In a medium bowl, combine the juice from the lime with the sugar for the pickle (see pantry for amount).
d) Toss the sliced red onion through the lime dressing. Season with salt and pepper. Gently stir in the mango and set aside for later.
a) Once the paneer is cooked, stir in the ginger puree, tomato puree and cinnamon. Fry until fragrant, 1 min.
b) Mix in the soy sauce, ketchup, sugar and water for the sauce (see pantry for all three amounts).
c) Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.
a) Stir the hot sauce into the paneer.
b) Add a splash of water if it's a little too thick.
c) Taste and season with more salt, pepper and sugar if needed.
a) Share the rice between your bowls.
b) Top with the devilled paneer and mango sambol in separate sections.
Enjoy!
