Ingredients for Pomegranate Shrimp Anardana Jheenga
- Garlic Cloves
- 1 tbsp ginger, grated (reserve half for later)
- 1 tsp turmeric powder
- 2 tbsp lemon juice
- 1 lb shrimp, peeled and deveined
- 1 tsp salt (or to taste)
- 4 tsp oil (divided)
- Coriander Seeds
- Dried Chili Pepper Flakes
- Tomatoes
- 1 tsp chili powder (or to taste)
- 1 tsp garam masala
- 1 tsp cumin seeds
- 2-3 birds eye chilies, finely chopped (or to taste)
- Fenugreek Seeds
- 1/2 cup pomegranate seeds
- 2 tbsp cilantro, chopped
- Cooked Basmati Rice
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How to Make Pomegranate Shrimp Anardana Jheenga
- Crush 3 cloves garlic with half (1/2 tbsp) of the grated ginger to form a paste.
- In a bowl, combine the garlic-ginger paste, 1 tsp turmeric powder, 2 tbsp lemon juice, 1 tsp salt, and 1 lb shrimp. Cover and marinate in the refrigerator for 30 minutes.
- Heat 2 tsp oil in a saucepan over medium heat. Add the remaining grated ginger and stir. Add 1 tbsp coriander powder, 1 small chopped red bell pepper, and 1 chopped medium tomato. Cook for 5 minutes, or until thickened.
- Stir in 1 tsp chili powder and 6 tbsp water. Cook until the sauce is reduced by half.
- Stir in 1 tsp garam masala and set aside.
- Heat the remaining 2 tsp oil in a skillet over medium-high heat.
- Add 1 tsp cumin seeds and stir until fragrant.
- Add 2-3 finely chopped birds eye chilies (adjust to taste), the marinated shrimp, and the prepared sauce. Cook until the shrimp turns pink (8-10 minutes), stirring occasionally.
- Stir in 1/2 tsp fenugreek leaves and 1/2 cup pomegranate seeds.
- Garnish with 2 tbsp chopped cilantro and serve hot over white rice.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
18g
Fat
14g
Carbs
4g
