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Curried poha rice, katta sambol mackerel and tomato relish
Fruit and vegetables
1
red onion
, finely sliced
handful fresh
curry leaves
150g/5½oz Tenderstem
broccoli
spears
100g/3½oz
French beans
, trimmed
1
lemon
, juice only
handful
fresh coriander
leaves, finely chopped
small handful dried
coconut
flakes (not desiccated
coconut
)
½ green
chilli
, roughly chopped
1 ripe
tomato
, roughly chopped
1
lemon
, juice only
1 handful
fresh coriander
100g/3½oz
pomegranate
seeds
Tins, packets and jars
½ tsp
dried chilli
flakes
200g/7oz poha/pawa
rice
Cooking ingredients
3 tbsp
olive oil
1 tsp black
mustard seeds
1 tsp
cumin
seeds
1 tsp
turmeric
handful roasted
peanuts
with red skins on
salt
1 tbsp
olive oil
½ tsp
caster sugar
Meat, fish and poultry
3 hot
smoked mackerel
fillets
Other
100g/3½oz frozen
peas
4 tbsp Sri Lankan katta sambol paste
Back to recipe
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