MUSTARD PRAWNS WITH OLIVE RICE POHA

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MUSTARD PRAWNS WITH OLIVE RICE POHA
Level of difficulty: medium Servings: 3-4 people Preparation time: 30 m

Ingredients

Olive Red Rice Poha

Raw Jackfruit

Red rice poha or white rice poha

Pimento Olives from Spain

Peas (boiled)

Green chilies, finely chopped

Ginger, finely minced

Coriander leaves, finely chopped

Olive oil

Salt

Lemon juice

Mustard seeds

Asafetida

Curry leaves

Mustard Prawns

Prawns shelled and deveined

Tomatoes finely chopped

Shallots sliced

Green chilli slit

Curry leaves

Garlic cloves minced

Ginger sliced

Olive Oil

Mustard oil

Mustard seeds

Fenugreek seeds

Kashmiri chilli powder

Tamarind paste

Salt

Coriander for garnish

Instructions

METHOD FOR MAKING RED POHA UPMA

  • Wash the poha and soak in water for 2 mins. Drain completely and set aside to soften for 5 mins.
  • Heat oil in a pan, add the mustard seeds, asafoetida and curry leaves and let the mustard seeds splutter. Add the chopped onions, peas, ginger and green chillis and sauté. Add the olives. Toss for 2 mins.
  • Now add the softened red poha and salt and mix well. Place lid and allow to cook for 5 mins.
  • Turn off flame and add lemon juice and coriander and mix again. Keep aside.

MUSTARD PRAWNS

  • Heat the mustard oil in a heavy bottom saucepan. Once it reaches smoking point, take it aside and add olive oil to it. Add the mustard seeds and let them splutter. Bring it back on the flame.
  • Now add the fenugreek seeds and the shallots. Fry for a minute and add the green chillis along with the curry leaves. Continue to fry for 5 minutes over until the shallots light brown in colour.
  • Add the garlic and ginger and stir for a minute. Now add turmeric and chilli powder.
  • Add the tomatoes and continue to cook until they soften, approx. 5 minutes. Now add water along with the tamarind paste. Season to taste. Simmer for 2/3 mins.
  • Add the prawns and cook over a low heat for 10 minutes with the lid on stirring half way through. Turn the heat off and serve alongside the red rice poha.
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MUSTARD PRAWNS WITH OLIVE RICE POHA
MUSTARD PRAWNS WITH OLIVE RICE POHA
Servings
3-4 people
Ingredients
  • Olive Red Rice Poha:
  • 2 cups Red rice poha or white rice poha
  • 8 pcs Pimento Olives
  • ½ cup Peas (boiled)
  • 2 finely chopped Green chilies
  • 1/2" finely minced Ginger
  • 1 tbsp, finely chopped Coriander leaves
  • 1 1/2 tbspn Olive oil
  • Salt to taste
  • 1 tbspn Lemon juice
  • 1/2 tsp Mustard seeds
  • 1/4 tsp Asafetida
  • 8-10 nos Curry leaves
  • Mustard Prawns:
  • 500 g Prawns shelled and deveined
  • 200 g Tomatoes finely chopped
  • 100 g Shallots sliced
  • 2 nos Green chilli slit
  • 12-15 Curry leaves
  • 6 nos Garlic cloves minced
  • 1 tsp Ginger sliced
  • 2 tbspn Olive Oil
  • 1 tbspn Mustard oil
  • 2 tsp Mustard seeds
  • ½ tsp Fenugreek seeds
  • 1 tsp Kashmiri chilli powder
  • ½ tsp Turmeric powder
  • 1 cup 150 ml water
  • 3-4 tbspn Tamarind paste
  • Salt to taste
  • Coriander for garnish
Servings
3-4 people
Ingredients
  • Olive Red Rice Poha:
  • 2 cups Red rice poha or white rice poha
  • 8 pcs Pimento Olives
  • ½ cup Peas (boiled)
  • 2 finely chopped Green chilies
  • 1/2" finely minced Ginger
  • 1 tbsp, finely chopped Coriander leaves
  • 1 1/2 tbspn Olive oil
  • Salt to taste
  • 1 tbspn Lemon juice
  • 1/2 tsp Mustard seeds
  • 1/4 tsp Asafetida
  • 8-10 nos Curry leaves
  • Mustard Prawns:
  • 500 g Prawns shelled and deveined
  • 200 g Tomatoes finely chopped
  • 100 g Shallots sliced
  • 2 nos Green chilli slit
  • 12-15 Curry leaves
  • 6 nos Garlic cloves minced
  • 1 tsp Ginger sliced
  • 2 tbspn Olive Oil
  • 1 tbspn Mustard oil
  • 2 tsp Mustard seeds
  • ½ tsp Fenugreek seeds
  • 1 tsp Kashmiri chilli powder
  • ½ tsp Turmeric powder
  • 1 cup 150 ml water
  • 3-4 tbspn Tamarind paste
  • Salt to taste
  • Coriander for garnish
MUSTARD PRAWNS WITH OLIVE RICE POHA
Instructions
  1. METHOD FOR MAKING RED POHA UPMA
  2. Wash the poha and soak in water for 2 mins. Drain completely and set aside to soften for 5 mins.
  3. Heat oil in a pan, add the mustard seeds, asafoetida and curry leaves and let the mustard seeds splutter. Add the chopped onions, peas, ginger and green chillis and sauté. Add the olives. Toss for 2 mins.
  4. Now add the softened red poha and salt and mix well. Place lid and allow to cook for 5 mins.
  5. Turn off flame and add lemon juice and coriander and mix again. Keep aside.
  6. MUSTARD PRAWNS:
  7. Heat the mustard oil in a heavy bottom saucepan. Once it reaches smoking point, take it aside and add olive oil to it. Add the mustard seeds and let them splutter. Bring it back on the flame.
  8. Now add the fenugreek seeds and the shallots. Fry for a minute and add the green chillis along with the curry leaves. Continue to fry for 5 minutes over until the shallots light brown in colour.
  9. Add the garlic and ginger and stir for a minute. Now add turmeric and chilli powder.
  10. Add the tomatoes and continue to cook until they soften, approx. 5 minutes. Now add water along with the tamarind paste. Season to taste. Simmer for 2/3 mins.
  11. Add the prawns and cook over a low heat for 10 minutes with the lid on stirring half way through. Turn the heat off and serve alongside the red rice poha.
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