Directions:
- Crush 3 cloves of garlic with half the ginger to form a paste.
- Add turmeric, lemon juice, salt and shrimp,cover and marinate in the fridge for 30 minutes.
- 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.
- Add chili powder, remaining ginger and 6 tbsp water, cook until reduced by half.
- Stir in garam masala, set aside.
- Heat remaining oil in a skillet.
- Add cumin seeds and stir.
- Aadd birds eye chiles, shrimp and marinade, and sauce and cook until shrimp turns pink, 8-10 minutes.
- Stir in fenugreek, add pomegranate seeds.
- Garnish with cilantro and serve over white rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 553.33 Kcal (2317 kJ) | ||
| Calories from fat | 375.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.67g | 64% | |
|---|---|---|---|
| Cholesterol | 59.16mg | 20% | |
| Sodium | 1222.68mg | 51% | |
| Potassium | 374.06mg | 8% | |
| Total Carbs | 38.76g | 13% | |
| Sugars | 2.57g | 10% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 10.47g | 21% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 5.4mg | 30% | |
| Calcium | 102.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 272.89 Kcal (1143 kJ) | ||
| Calories from fat | 184.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.55g | 64% | |
|---|---|---|---|
| Cholesterol | 29.18mg | 20% | |
| Sodium | 602.99mg | 51% | |
| Potassium | 184.47mg | 8% | |
| Total Carbs | 19.12g | 13% | |
| Sugars | 1.27g | 10% | |
| Dietary Fiber | 2.24g | 18% | |
| Protein | 5.16g | 21% | |
| Vitamin C | 5.7mg | 19% | |
| Iron | 2.7mg | 30% | |
| Calcium | 50.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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