Indian-Spiced Mozzarella Sticks with Tomato Dip

Indian-Spiced Mozzarella Sticks with Quick Tomato Dip

Ingredients

For the mozzarella sticks:

400g (14oz) mozzarella block

150ml (5fl oz) full-fat milk, room temperature

75g (2¾oz) plain flour

3 tbsp tikka masala curry paste

125g (4½oz) panko breadcrumbs

30g (1oz) cornflour

1 litre (1¾ pint) neutral oil (e.g., rapeseed) for deep-frying

1 tbsp fresh coriander, chopped, for garnish

For the quick tomato dip:

2 tbsp olive oil

4 large garlic cloves, crushed

¼ tsp dried chilli flakes

1 tsp garam masala

2 x 400g tins chopped tomatoes

½ tsp salt

2 tsp sugar

Method

1. Prepare the mozzarella sticks:

Cut the mozzarella into 16 sticks, about 7cm (2¾ in) long. Set aside.

In a bowl, whisk together milk, flour, and tikka masala paste until smooth. Set aside.

Place breadcrumbs in a separate wide bowl.

Sprinkle cornflour over the mozzarella sticks and toss to coat evenly.

Dip each stick first into the milk mixture (allow extra to drip off), then into the breadcrumbs. Press gently to coat completely.

Place coated sticks on a freezer-safe tray lined with baking paper. Freeze for at least 2 hours.

2. Make the quick tomato dip:

Heat olive oil in a saucepan on low heat. Add garlic, chilli flakes, and garam masala. Fry for 20 seconds.

Add chopped tomatoes, salt, and sugar. Stir and bring to a boil. Reduce heat, cover, and cook for 20 minutes.

Let the sauce cool slightly, then blend with a hand blender until smooth. Serve hot, cold, or room temperature.

3. Fry the mozzarella sticks:

Heat oil to 200°C in a deep pan or wok. Be careful with hot oil.

Fry 3–4 sticks at a time, without overcrowding. Cook for 20–30 seconds, then turn.

Fry until golden brown, no more than 60 seconds per batch. Drain on kitchen paper.

Repeat with remaining sticks, keeping the oil at 200°C.

4. Serve:

Serve hot mozzarella sticks sprinkled with coriander alongside the tomato dip.