Pomegranate Shrimp (Anardana Jheenga)

Total Time
30mins
Prep 15 mins
Cook 15 mins

This is hot! You can reduce the chiles cumin and red pepper flakes to tame it.

Ingredients Nutrition

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.

Reviews

(2)
Most Helpful

This is smoking! Hot dish! I didn`t have the birds eye chiles and pomagranate seeds so they where skipped. Lots of flavor but yes hot. It didn`t need the birds eye chiles.

Rita~ March 09, 2004

If you like your dinner to make your eyes wet & nose run then this will be right up your alley. It was VERY hot; so hot that the flavors were overshadowed by the burning sensation in my mouth... & I omitted some of the spices! I completely omitted the birds eye chilies & I used 1 1/2 (instead of 2) tbls of chili flakes and only 3 (instead of 4) tsp of chili powder. That being said, this has so much potential. Next time I'll use 1 tbs of pepper flakes & 2 tsp of chili powder. I will be making this dish again- pomegranate and shrimp- what a great combination and very appealing visually.

Mrs.Habu October 28, 2008

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