Pomegranate Ginger Turmeric Shrimp with Spicy Tomato Sauce

Pomegranate Shrimp (Anardana Jheenga) Recipe

Cook Time: 15 minutes
Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

• 6 garlic cloves, crushed
• 1 piece of ginger, divided
• 1/2 teaspoon turmeric
• 1 tablespoon lemon juice
• 24 large shrimp, peeled and deveined
• Salt to taste
• 2 tomatoes, chopped
• 6 tablespoons pomegranate seeds
• 2 tablespoons cilantro, chopped
• 2 tablespoons vegetable oil, divided
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 3 birds eye chilies, slit (optional)
• Cooked basmati rice, for serving

Instructions:

1. Prepare Marinade:

   Related Articles

   • 
     Spicy Cajun Egg Delights 🌶️🥚
   • 
     Gooey Pecan-Stuffed Sweet Potatoes
   • 
     Blue Cheese Bliss: Succulent Broiled Tenderloin Steaks
   • 
     🌺🍍 Island Bliss Punch: Tropical Party Delight Recipe 🍹🌴
   • In a bowl, combine crushed garlic, half of the ginger (grated), turmeric, lemon juice, and salt.
   • Add shrimp to the marinade, mix well to coat. Cover and refrigerate for 30 minutes.

2. Prepare Tomato Sauce:

   • Heat 1 teaspoon of oil in a saucepan over medium heat.
   • Add remaining garlic (finely chopped), stir for a minute until fragrant.
   • Add chopped tomatoes and cook for about 5 minutes until they soften and thicken.

3. Add Spices:

   • Stir in chili powder and the remaining grated ginger. Cook for another minute.
   • Add 6 tablespoons of water and simmer until the sauce reduces by half.
   • Stir in garam masala and set the sauce aside.

4. Cook Shrimp:

   • Heat the remaining oil in a skillet over medium-high heat.
   • Add cumin seeds and let them splutter.
   • If using, add birds eye chilies and stir briefly.
   • Add the marinated shrimp along with any remaining marinade into the skillet.
   • Cook the shrimp until they turn pink and opaque, about 8-10 minutes.

5. Final Touch:

   • Stir in fenugreek seeds and pomegranate seeds.
   • Cook for another minute to let the flavors meld.
   • Garnish with chopped cilantro.

6. Serve:

   • Serve the Pomegranate Shrimp hot, garnished with cilantro, over a bed of cooked basmati rice.

This Pomegranate Shrimp (Anardana Jheenga) recipe combines the vibrant flavors of Indian spices with the tangy sweetness of pomegranate seeds, creating a delightful dish that’s perfect for a quick Asian-inspired meal. The marinade infuses the shrimp with garlic, ginger, and turmeric, enhancing their natural sweetness, while the tomato-based sauce adds depth with its aromatic spices. Fenugreek seeds and cilantro add a final touch of freshness, complementing the dish beautifully when served over fluffy basmati rice. Enjoy this dish in under 30 minutes for a flavorful dining experience!