Shrimp in Pomegranate Curry
Recipe GLPR18b9ea6c5b967e
A vibrant, tangy Indian-inspired curry featuring succulent shrimp simmered in a rich sauce of pomegranate molasses, tomatoes, and warm spices. The pomegranate adds a subtle sweetness and acidity that balances the heat of the curry powder, while fresh cilantro brightens each bite. This elegant dish is naturally dairy-free and ready in under 30 minutes.
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Ingredients
3 tablespoons Vegetable oil
1 large Large onion, finely chopped
2 teaspoons Hot curry powder
1 tablespoon Minced garlic
4 whole Canned tomatoes, seeded and finely chopped
¼ cup Pomegranate molasses
½ cup Water
Salt
Freshly ground black pepper
1 pound Large shrimp, shelled, deveined, tails left on
½ cup Fresh cilantro, finely chopped
Directions
Heat vegetable oil in a large skillet or curry pot over medium-high heat until shimmering.
Add the finely chopped onion and sauté for 4-5 minutes, stirring occasionally, until softened and beginning to golden at the edges.
Stir in the hot curry powder and minced garlic, stirring constantly for about 1 minute to toast the spices and cook out the raw garlic taste.
Add the chopped canned tomatoes, pomegranate molasses, and water. Stir well to combine all ingredients.
Bring the mixture to a gentle simmer over medium heat and cook for 3-4 minutes, allowing the flavors to meld together.
Season the sauce with salt and freshly ground black pepper to taste.
Carefully add the shrimp to the simmering curry sauce, stirring gently to coat each piece.
Cook for 4-5 minutes, stirring occasionally, until the shrimp are opaque throughout and have reached an internal temperature of 145°F.
Remove from heat and stir in the fresh chopped cilantro, reserving a small amount for garnish if desired.
Divide the curry evenly among four serving bowls or plates and serve immediately, garnished with remaining cilantro if desired.
