Tag Archives: Pomegranate

Shrimp with Pomegranate Tamarind and Date chutney


Ingredients for Pomegranate Tamarind & Date Chutney:
3 tbs of Pomegranate juice
1 tbs of Tamarind Concentrate
3 dried Red Chilies
3 Dates
1 cup of water
¼ Cumin powder

Ingredients for frying shrimp:
1 packet of 12 oz shrimp
Salt to taste
½ Red Chili powder
½ Coriander powder
½ Turmeric powder
1 tbs Ginger paste
4 tbs of Oil to fry

Add the ingredients for Pomegranate Tamarind & Date Chutney and boil till the water is reduced to half.
Once reduced put in a food processor and crush well.
Pour the crushed liquid back in the pot and re-boil till the liquid is reduced to half.


In the meantime marinate the shrimp with red chili powder, coriander, turmeric and 1tbs of ginger paste.
In a non-stick pan add the oil, marinated shrimp, chutney, salt and cook well till chutney is reduced to a paste.


Once the chutney is reduced fry on high heat to get a nice crust.


This can be served with rice, or tacos or any thing you like to eat fried shrimp with ☺


Enjoy 🙂

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Pomegranate Coconut Barfi

omg I am going Pomegranate crazy in my house right now next few recipes are all going to entail pomegranate so bear with me.


2 cups desiccated shredded coconut
1 cup sugar
½ cup Cream – (I used 2% milk)
2 to 3 Saffron Strands
2 Green Cardamom pods – crushed
½ a pomegranate
1 packet of Splenda or regular sugar
1 tsp of Clarified butter / ghee
Cashew nuts for garnish

Crush the cardamom pods with Splenda and the saffaron strands grind to a nice powder.
Add the Pomegranate to it and crush well.
Set aside.
In the meantime in a non-stick heavy bottom pan, add the desiccated coconut, sugar and milk and mix well. Cook for a minute or two.


Add the crushed pomegranate mixture and cook the coconut and pomegranate mixture for a few minutes. Cook till the coconut starts to change color.
Once the coconut has turned slightly brown turn off flame and set aside.


Grease the dish you want the barfi to set in with ghee or butter and quickly transfer the coconut – pomegranate barfi to the greased dish.
Garnish with cashew nuts – try to push it in a bit so it sets along with the barfi.
Let it cool to room temperature and cut into pieces.
For quicker cooling, place it in the refrigerator for an hour.


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