Pomegranate Shrimp (Anardana Jheenga) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is hot! You can reduce the chiles cumin and red pepper flakes to tame it. Ingredients:
6 garlic cloves, chopped |
1 inch of peeled ginger, chopped |
1 tablespoon turmeric |
1 tablespoon lemon juice |
24 large shrimp, peeled and deveined |
salt |
6 tablespoons oil |
2 tablespoons coriander seeds, crushed |
2 tablespoons dried chili pepper flakes |
1 ripe tomato, chopped |
4 teaspoons chili powder |
1 teaspoon garam masala |
2 tablespoons cumin seeds |
3 birds eye chiles, stemmed and chopped |
2 teaspoons fenugreek seeds |
3 tablespoons pomegranate seeds |
cilantro (to garnish) |
cooked basmati rice |
Directions:
1. Crush 3 cloves of garlic with half the ginger to form a paste.
2. Add turmeric, lemon juice, salt and shrimp,cover and marinate in the fridge for 30 minutes.
3. Heat 2 tsp oil in a saucepan over medium heat add remaining garlic, stir, add coriander, red pepper, tomato and cook 5 minutes until thickened.
4. Add chili powder, remaining ginger and 6 tbsp water, cook until reduced by half.
5. Stir in garam masala, set aside.
6. Heat remaining oil in a skillet.
7. Add cumin seeds and stir.
8. Aadd birds eye chiles, shrimp and marinade, and sauce and cook until shrimp turns pink, 8-10 minutes.
9. Stir in fenugreek, add pomegranate seeds.
10. Garnish with cilantro and serve over white rice.
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