Pomegranate Shrimp (Anardana Jheenga)

• 6 garlic cloves, chopped
• 1 inch of peeled ginger, chopped
• 1 tablespoon turmeric
• 1 tablespoon lemon juice
• 24 large shrimp, peeled and deveined
• salt
• 6 tablespoons oil
• 2 tablespoons coriander seeds, crushed
• 2 tablespoons dried chili pepper flakes
• 1 ripe tomatoes, chopped
• 4 teaspoons chili powder
• 1 teaspoon garam masala
• 2 tablespoons cumin seeds
• 3 birds eye chiles, stemmed and chopped
• 2 teaspoons fenugreek seeds
• 3 tablespoons pomegranate seeds
• cilantro (to garnish)
• cooked basmati rice

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.

garlic, ginger, turmeric, lemon juice, shrimp, salt, oil, coriander seeds, chili pepper, tomatoes, chili powder, garam masala, cumin seeds, chiles, fenugreek seeds, pomegranate seeds, cilantro, basmati rice

Taken from www.food.com/recipe/pomegranate-shrimp-anardana-jheenga-83040 (may not work)