Curried poha rice, mackerel and tomato relish recipe
 Poha is a flattened rice grain that cooks much more quickly than regular rice! Saliha serves hers with plenty of spices and smoked mackerel. 3 tbsp olive oil 1 red onion, finely sliced1 tsp black mustard seedshandful fresh curry leaves1 tsp cumin seeds½ tsp dried chilli flakes1 tsp turmeric100g/3½oz frozen peas150g/5½oz Tenderstem broccoli spears100g/3½oz French beans, trimmed200g/7oz poha/pawa rice1 lemon, juice onlyhandful fresh coriander leaves, finely chopped handful roasted peanuts with red skins onsmall handful dried coconut flakes (not desiccated coconut)salt 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 3 hot smoked mackerel fillets4 tbsp Sri Lankan katta sambol paste1 tbsp olive oil 3 hot smoked mackerel fillets 4 tbsp Sri Lankan katta sambol paste 1 tbsp olive oil ½ green chilli, roughly chopped 1 ripe tomato, roughly chopped 1 lemon, juice only 1 handful fresh coriander ½ tsp caster sugar ½ green chilli, roughly chopped 1 ripe tomato, roughly chopped 1 lemon, juice only 1 handful fresh coriander ½ tsp caster sugar 100g/3½oz pomegranate seeds 100g/3½oz pomegranate seeds Method To make the poha rice, heat the oil in a wok, add the onion and fry until just turning golden. Add the mustard seeds, curry leaves, cumin seeds, chilli flakes and turmeric. Stir well, ensuring that none of the spices catch. Add the peas, broccoli and beans and stir well, ensuring the vegetables are coated evenly with the spiced onion mixture. Cook the vegetables for a few minutes until softened. Pour warm water into a large bowl. Drop the rice into the warm water and, after 15 seconds, drain with a sieve. Add the rice immediately to the wok and stir well. The rice will rehydrate completely in 1–2 minutes. Season with salt and lemon juice to taste and garnish with the coriander, peanuts and coconut flakes.To make the mackerel, brush the mackerel with the sambol paste. Heat the oil in a non-stick pan and fry the mackerel for 1 minute on each side. To make the tomato relish, blend the ingredients with a little water for about 30 seconds in a food processor or blender to form a coarse relish. Serve the rice topped with the mackerel fillets and with the tomato relish on the side. Scatter the pomegranate seeds on top. To make the poha rice, heat the oil in a wok, add the onion and fry until just turning golden. Add the mustard seeds, curry leaves, cumin seeds, chilli flakes and turmeric. Stir well, ensuring that none of the spices catch. Add the peas, broccoli and beans and stir well, ensuring the vegetables are coated evenly with the spiced onion mixture. Cook the vegetables for a few minutes until softened. To make the poha rice, heat the oil in a wok, add the onion and fry until just turning golden. Add the mustard seeds, curry leaves, cumin seeds, chilli flakes and turmeric. Stir well, ensuring that none of the spices catch. Add the peas, broccoli and beans and stir well, ensuring the vegetables are coated evenly with the spiced onion mixture. Cook the vegetables for a few minutes until softened. Pour warm water into a large bowl. Drop the rice into the warm water and, after 15 seconds, drain with a sieve. Add the rice immediately to the wok and stir well. The rice will rehydrate completely in 1–2 minutes. Season with salt and lemon juice to taste and garnish with the coriander, peanuts and coconut flakes. Pour warm water into a large bowl. Drop the rice into the warm water and, after 15 seconds, drain with a sieve. Add the rice immediately to the wok and stir well. The rice will rehydrate completely in 1–2 minutes. Season with salt and lemon juice to taste and garnish with the coriander, peanuts and coconut flakes. To make the mackerel, brush the mackerel with the sambol paste. Heat the oil in a non-stick pan and fry the mackerel for 1 minute on each side. To make the mackerel, brush the mackerel with the sambol paste. Heat the oil in a non-stick pan and fry the mackerel for 1 minute on each side. To make the tomato relish, blend the ingredients with a little water for about 30 seconds in a food processor or blender to form a coarse relish. To make the tomato relish, blend the ingredients with a little water for about 30 seconds in a food processor or blender to form a coarse relish. Serve the rice topped with the mackerel fillets and with the tomato relish on the side. Scatter the pomegranate seeds on top. Serve the rice topped with the mackerel fillets and with the tomato relish on the side. Scatter the pomegranate seeds on top.