Anardana Jheenga
(Pomegranate-flavoured Prawns) Recipe

Origin: India      Period: Traditional

Fruit works with most seafood and this is a delightfully spicy shrimp curry flavoured with anardana (pomegranate seeds).

Ingredients

6 garlic cloves, crushed
3cm piece of ginger, finely chopped
1/2 tbsp turmeric
1 tbsp lemon juice
24 King Prawns, peeled
6 tbsp oil
2 tbsp coriander seeds, crushed
2 tbsp dried chilli flakes
1 ripe tomato, chopped
1 red pepper, cut into thin strips
4 tsp chilli powder
1 tsp Garam Masala
3 birds' eye chillies, stemmed de-seeded and chopped
2 tsp fenugreek seeds
2 tbsp anardana (pomegranate seeds)
handful of chopped coriander leaves to garnish

Anardana Jheenga
(Pomegranate-flavoured Prawns) Preparation:

Method:

In a pestle and mortar grind together 3 garlic cloves and the half the ginger to make a paste. Add the turmeric, lemon juice, salt and the prawns to this. Mix with your hands then cover and allow to marinate in the fridge for half an hour.

Add 2 tbsp oil to a pan over medium heat and add the remaining garlic and ginger, coriander seeds, red pepper and tomato and cook for five minutes until the sauce has thickened. Add the chilli powder and 6 tbsp water then continue cooking until the volume has reduced by half. At this point stir in the garam masala and set aside.

Add the remaining oil to a frying pan and when it's hot add the cumin seeds and cook for about a minute. Now add the birds' eye chillies, the prawns and their accompanying marinade. Fry for a minute then add the sauce you prepared earlier and cook until the prawns turn pink (about 8 minutes). Now add the fenugreek seeds and the anardana. Serve with basmati rice and garnish with coriander leaves.

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