2 tablespoons Coconut oil or rapeseed oil (Original recipe calls for olive oil)
1 handful Curry leaves
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds
1 teaspoon Chilli flakes (more of less depending on taste)
1/2 teaspoon Tumeric powder
1 handful Dried coconut
3 handfuls Pressed Flaked Rice (poha/pawa)
1/4 bunch Fresh Coriander
2 Medium Fillets of smoked haddock (Original recipe calls for smoked mackerel)
2 tablespoons Sambal paste
1 Medium Red tomato
1 Lemon (Juiced)
1/2 Green chilli
1/2 teaspoon Caster sugar
Curried Poha Rice
Heat the oil in a heavy pan, then fry the onion until light golden. Add the curry leaves, mustard seeds, cumin seeds, chilli flakes, coconut flakes and tumeric. When mustard seeds start popping it's time to add the rice flakes (read step 2 before you do!)
Soak handfuls of the rice in warm water and transfer immediately to the onion mixture. It is essential that the rice flakes are not soaked for too long as otherwisse they start losing their shape and become soggy. Once the rice is added and combined with the onions and spices it will take around a minute to cook through. Remove from heat and add the chopped coriander leaves.
Rub the sambal paste onto both sides of the fish and pan fry for 2 minutes each side until the fish is cooked through.
Combine all the ingredients in a blender until you get a bright green chutney. To plate, serve the rice with the smoked fish on top, and plenty of the chutney.
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