YOUR SOLIN GENERATED RECIPE
Poha with Peanuts and Curry Leaves
Sautéed shrimp and flattened rice tossed with aromatic curry leaves and crunchy peanuts for a vibrant, savory meal that bursts with citrusy brightness.
INGREDIENTS
0.75 cup thick flattened rice
7 oz raw shrimp
0.5 oz raw peanuts
0.5 tbsp avocado oil
0.25 cup red onion
10 whole fresh curry leaves
0.5 tsp yellow mustard seeds
0.25 tsp ground turmeric
1 whole green serrano chili
0.5 tsp sea salt
1 tbsp fresh lemon juice
2 tbsp fresh cilantro
PREPARATION
Rinse the flattened rice in a colander under cold running water for 30 seconds until softened but not mushy, then set aside to drain completely.
Heat the avocado oil in a large skillet over medium heat and add the mustard seeds, waiting until they begin to pop and become fragrant.
Add the raw peanuts to the skillet and toast for 2 minutes until golden brown, then stir in the curry leaves, diced red onion, and sliced serrano chili.
Increase the heat to medium-high and add the shrimp, sautéing for 3 to 4 minutes until they are pink, opaque, and fully cooked through.
Stir in the ground turmeric and sea salt, ensuring the spices are evenly distributed across the shrimp and aromatics.
Gently fold the drained flattened rice into the skillet, tossing carefully to combine all ingredients without breaking the delicate rice flakes.
Cover the pan and steam on low heat for 2 minutes, then remove from heat and stir in the fresh lemon juice and chopped cilantro before serving.