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Pomegranate Shrimp (Anardana Jheenga)

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“This is hot! You can reduce the chiles cumin and red pepper flakes to tame it.”
READY IN:
30mins
SERVES:
4
UNITS:
US

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.

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