Ingredients
-
6
-
1
-
1
-
1
-
24
-
-
6
-
2
-
2
-
1
-
-
-
-
-
Directions
Pomegranate Shrimp (Anardana Jheenga),This is hot! You can reduce the chiles cumin and red pepper flakes to tame it.,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 & 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.,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.
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Steps
|
1
Done
|
Crush 3 Cloves of Garlic With Half the Ginger to Form a Paste. |
|
2
Done
|
Add Turmeric, Lemon Juice, Salt and Shrimp,Cover and Marinate in the Fridge For 30 Minutes. |
|
3
Done
|
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
Done
|
Add Chili Powder, Remaining Ginger and 6 Tbsp Water, Cook Until Reduced by Half. |
|
5
Done
|
Stir in Garam Masala, Set Aside. |
|
6
Done
|
Heat Remaining Oil in a Skillet. |
|
7
Done
|
Add Cumin Seeds and Stir. |
|
8
Done
|
Aadd Birds Eye Chiles, Shrimp and Marinade, and Sauce and Cook Until Shrimp Turns Pink, 8-10 Minutes. |
|
9
Done
|
Stir in Fenugreek, Add Pomegranate Seeds. |
|
10
Done
|
Garnish With Cilantro and Serve Over White Rice. |
