Pomegranate Shrimp (Anardana Jheenga) - cooking recipe

Ingredients

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

Preparation

Crush 3 cloves of garlic with half the ginger to form a paste.
Add turmeric, lemon juice, salt and shrimp,cover and marinate in the fridge for 30 minutes.
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.
Add chili powder, remaining ginger and 6 tbsp water, cook until reduced by half.
Stir in garam masala, set aside.
Heat remaining oil in a skillet.
Add cumin seeds and stir.
Aadd birds eye chiles, shrimp and marinade, and sauce and cook until shrimp turns pink, 8-10 minutes.
Stir in fenugreek, add pomegranate seeds.
Garnish with cilantro and serve over white rice.