Pomegranate Shrimp (anardana Jheenga)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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 rice.