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. ---------------------------------------------------------------------------
Nutrition
Ingredients
