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.
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
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.