Pomegranate Shrimp (Anardana Jheenga) Recipe

Name: Pomegranate Shrimp (Anardana Jheenga)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

1084

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 garlic cloves, chopped, 1 inch of peeled ginger, chopped, 1 tablespoon turmeric, 1 tablespoon lemon juice, and more.

Yes, Pomegranate Shrimp (Anardana Jheenga) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pomegranate Shrimp (Anardana Jheenga)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions