Shrimp in pomegranate curry
Source of Recipe
Aunt Saunny
1/4 cup pomegranate molasses
1/2 cup water
3 tablespoons vegetable oil
1 large onion, finely chopped
2 teaspoons hot curry powder
1 tablespoon minced garlic
4 canned tomatoes, seeded and finely chopped
salt and freshly ground pepper
1 pound large shrimp, shelled and deveined, tails left on
1/2 cup finely chopped cilantro
1. In a small jar, mix the pomegranate molasses with the water.
2. Heat 2 tablespoons of the oil in a small saucepan. Add the onion
and curry powder and cook over moderately high heat, stirring often,
until the onion is softened, 3 to 5 minutes. Add the garlic and cook
for 1 minute. Stir in the pomegranate mixture and tomatoes and season
with salt and pepper. Cover and cook, stirring often, until the onion
is very soft, about 15 minutes.
3. Meanwhile, in a large skillet, heat the remaining 1 tablespoon of
oil. Season the shrimp with salt and pepper, add them to the skillet
and stir-fry over moderately high heat until firm to the touch and
just cooked through, about 2 minutes. Stir in the cilantro.
4. Spoon the shrimp onto plates, pour the pomegranate curry sauce on
top and serve immediately.
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