Mustard prawns with olive rice poha

Recipes-Olives from spain
INGREDIENTS
    OLIVE RED RICE POHA
  • 15 pcs (50 g) Pimento OLIVES FROM SPAIN
  • 2 cups Raw Jackfruit
  • 1 ½ cup White rice poha
  • ½ cup Peas (boiled)
  • 2 pcs Green chilies (finely chopped)
  • ½ Ginger, (finely minced)
  • 1 tbsp Coriander leaves (finely chopped)
  • 2 tbsp Olive oil
  • Salt to taste
  • 1 tbsp Lemon juice
  • ½ tsp Mustard seeds
  • ¼ tsp Asafetida
  • Fresh Curry leaves

    • MUSTARD PRAWNS
  • 500 g Prawns (shelled and deveined)
  • 200 g Tomatoes finely (chopped)
  • 100 g Shallots sliced
  • 2 pcs Green chilli slit
  • 15 pc Curry leaves
  • 6 pcs Garlic cloves (minced)
  • 1 tsp Ginger sliced
  • 2 tbsp Olive Oil
  • 1 tbsp Mustard oil
  • 1 tsp Mustard seeds
  • 1/2 tsp Fenugreek seeds
  • 1 tsp Kashmiri chilli powder
  • 3-4 tbsp Tamarind paste
  • Salt to taste
  • Coriander for garnish
Preparation time:
30 minutes
Serves:
3-4 portions
Level of difficulty:
Medium
PREPARATION
  • FOR THE POHA
  • 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 chillies and sauté. Add the olives. Stir for 2 mins.
  • Now add the softened 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.

  • FOR THE 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 chillies along with the curry leaves. Continue to fry for 5 minutes until the shallots are light brown in colour.