Rating: 5 stars
4788 Ratings
  • 5 star values: 4788
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 4,788 Ratings
Suki Hertz
December 2001

Gallery

Credit: © James Baigrie

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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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