Pomegranate Shrimp Anardana Jheenga Food

POMEGRANATE SHRIMP (ANARDANA JHEENGA)

Pomegranate Shrimp (Anardana Jheenga) image

Make and share this Pomegranate Shrimp (Anardana Jheenga) recipe from Food.com.

Provided by chia2160

Categories Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 281.1, Fat 22.9, SaturatedFat 3, Cholesterol 45.4, Sodium 262.5, Carbohydrate 14.8, Fiber 4.7, Sugar 4.6, Protein 8.1

NARIAL JHEENGA (BOMBAY COCONUT SHRIMPS)

Narial Jheenga (Bombay Coconut Shrimps) image

Provided by Julie Sahni

Categories dinner, easy, quick, weekday, main course

Time 20m

Yield Two servings

Number Of Ingredients 9

Ingredients

1/2 cup dried unsweetened coconut flakes
1/2 pound medium-large shrimps (about 14 to 16), shelled and deveined, tails intact
1/2 teaspoon minced garlic
1/2 teaspoon crushed or grated fresh ginger
1/2 teaspoon lemon juice
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon coarse salt
3/4 teaspoon cornstarch

Steps:

Spread out the coconut flakes in a 10-inch microwave-proof pie plate or dish. Toast, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 3 to 5 minutes, or until lightly golden. Stir once during the cooking time. (The coconut will color unevenly.) Remove from the oven and set aside to cool.
Place the shrimps in a bowl. Add the remaining ingredients and mix well to coat the shrimps. Lift the shrimps by their tails and dip them one at a time in the toasted coconut. Coat them evenly but lightly. Arrange the shrimps in the microwave-proof pie plate or dish, petal fashion, with the tails toward the center of the pan.
Cook, covered, at 100 percent power in the microwave oven for 1 to 2 minutes, or until the shrimps are just done. They should be pink and firm. Remove and serve.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 15 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 12 grams, Sodium 651 milligrams, Sugar 2 grams, TransFat 0 grams

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