What in the Hell is Poha?

This is Poha!

We have never eaten, made or even viewed Poha. But we decided to make it! It is always tricky to make something that you have no experience with, but the ingredients looked interesting. Poha is often served in India as a breakfast dish. It is shaved rice. The recipe from American Masala by Suvir Saran turned out delicious and it makes a great appetizer. We will make it again! Some times the risk of trying the new works. This time we won!

shrimp poha paella

American Masala

Suvir Saran

SERVES 8

2 pounds large or extra-large shrimp, peeled and deveined

Juice of 1/2 lemon plus 1/2 lemon, cut into wedges

1 tablespoon plus 1 teaspoon kosher salt

1-1/2 teaspoons turmeric

¼ teaspoon ground peppercorns

4 tablespoons (1/2 stick) unsalted butter

24 curry leaves, roughly torn (optional)

1 tablespoon mustard seeds

1-1/2 teaspoons cumin seeds

1 large red onion, quartered and thinly sliced crosswise

1-1/2 cups frozen peas

1/4 teaspoon cayenne pepper

4 cups poha, rinsed in cold water and drained

1/2 cup water

1/2 cup chopped fresh cilantro

Lemon wedges, for serving

Place the shrimp in a large bowl and mix them with the lemon juice, 1 teaspoon of salt, 3/4 teaspoon of the turmeric, and the ground peppercorns; set aside.

Melt the butter with the curry teave (if using), mustard seeds, and cumin seeds in a large pot or wok over medium-high heat, strring often, until the cumin begins to darken, 2 to 3 minutes. Add the onion, the remaining 3/4 teaspoon turmeric, and remaining tablespoon of salt and cook, stirring occasionally, for 5 minutes. Add the frozen peas and cook for 2 minutes, then add the shrimp and cook for an additional 2 minutes. Stir in the cayenne pepper and poha and cook for 1-1/2 minutes. Drizzle the water around the edges of the pot, reduce the heat to medium-tow, cover, and cook for 7 minutes. Remove the cover and fluff. Taste for seasoning and sprinkle with the chopped cilantro.

Serve with lemon wedges.

POHA RICE PASTA is the Indian version of instant Uncle Ben's. Made by pressing grains of rice flat, it is a wonder starch that cooks quickly, like couscous, but has a beautiful fluffy lightness that is incomparable to any other starch. I grew up eating With poha in your cupboard and shrimp in your freezer, you can make this meal in 20 minutes.