© James Baigrie
Active Time
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Total Time
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Yield
Serves : 4

How to Make It

Step 1    

In a small jar, mix the pomegranate molasses with the water.

Step 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.

Step 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.

Step 4    

Spoon the shrimp onto plates, pour the pomegranate curry sauce on top and serve immediately.

Notes

One Serving Calories 314 kcal, Total Fat 13 gm, Saturated Fat 1.2 gm.

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