MUSTARD PRAWNS WITH OLIVE RICE POHA
Servings
3-4people
Servings
3-4people
Ingredients
  • Olive Red Rice Poha:
  • 2cups Red rice poha or white rice poha
  • 8pcs Pimento Olives
  • ½cup Peas (boiled)
  • 2finely chopped Green chilies
  • 1/2″finely minced Ginger
  • 1tbsp, finely chopped Coriander leaves
  • 1 1/2tbspn Olive oil
  • Salt to taste
  • 1tbspn Lemon juice
  • 1/2tsp Mustard seeds
  • 1/4tsp Asafetida
  • 8-10nos Curry leaves
  • Mustard Prawns:
  • 500g Prawns shelled and deveined
  • 200g Tomatoes finely chopped
  • 100g Shallots sliced
  • 2nos Green chilli slit
  • 12-15 Curry leaves
  • 6nos Garlic cloves minced
  • 1tsp Ginger sliced
  • 2tbspn Olive Oil
  • 1tbspn Mustard oil
  • 2tsp Mustard seeds
  • ½ tsp Fenugreek seeds
  • 1tsp Kashmiri chilli powder
  • ½tsp Turmeric powder
  • 1cup 150 ml water
  • 3-4tbspn Tamarind paste
  • Salt to taste
  • Coriander for garnish
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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