Anardana Shrimps.

This unusual and very easy Indian dish is properly made with crushed anardana [pomegranate seeds], but I find pomegranate molasses much easier to work with, more flavoursome, and much more readily available.


¼ cup cooking oil.

2 tsp crushed coriander.

2 tsp crushed cumin.

1 onion, finely chopped.

4 cloves garlic finely chopped.

1 green chilli, seeded and chopped.

1 teaspoon dried ginger.

2 tsp turmeric.

1 400g can tomatoes.

½ cup yoghurt.

2 tsp pomegranate molasses.

2 cups cooked shrimps.

1 spring onion chopped.

Salt to taste.

Coriander greens to garnish.


Heat the oil in a pan and cook the coriander and cumin for one minute then add the ginger, garlic, onion and green chilli. Stir fry for several minutes until the onion is soft then add the turmeric and salt to taste. Stir through and cook for another two – three minutes then add the tomatoes, yoghurt and anardana.

Bring to the boil, cover and simmer for ten minutes then add the shrimp and the spring onion. Stir through and add salt to taste. Serve garnished with coriander, with rice on the side.

Variations include Anardana Chicken and Anardana Pork, in both of which cases use cooked meat.

Prep 1. Prep 2. Prep 3. Prep 4.
Coriander Ginger. Turmeric. Tomatoes.
Cumin Garlic. Salt. Molasses.
  Onion.   Yoghurt.
  Green Chilli.    

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