Curried poha rice, katta sambol mackerel and tomato relish

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4


By Saliha Mahmood-Ahmed
From Saturday Kitchen

Ingredients

For the poha rice

  • 3 tbsp olive oil
  • 1 red onion, finely sliced
  • 1 tsp black mustard seeds
  • handful fresh curry leaves
  • 1 tsp cumin seeds
  • ½ tsp dried chilli flakes
  • 1 tsp turmeric
  • 100g/3½oz frozen peas
  • 150g/5½oz Tenderstem broccoli spears
  • 100g/3½oz French beans, trimmed
  • 200g/7oz poha/pawa rice
  • 1 lemon, juice only
  • handful fresh coriander leaves, finely chopped
  • handful roasted peanuts with red skins on
  • small handful dried coconut flakes (not desiccated coconut)
  • salt

For the mackerel

  • 3 hot smoked mackerel fillets
  • 4 tbsp Sri Lankan katta sambol paste
  • 1 tbsp olive oil

For the tomato relish

  • ½ green chilli, roughly chopped
  • 1 ripe tomato, roughly chopped
  • 1 lemon, juice only
  • 1 handful fresh coriander
  • ½ tsp caster sugar

To serve

  • 100g/3½oz pomegranate seeds
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