I like to make pomegranate shrimp, which is really just shrimp seasoned with anardana, among other spices. First, I make a marinade for the shrimp to soak in for 30 minutes. I crush some garlic with ginger and add a bit of lemon juice, salt, and turmeric.
Then, I heat peanut oil on medium and add some more garlic, coriander, anardana, and some slices of red pepper and tomato. I cook this for 5 minutes. Next, I add a dash of chili powder, some more ginger, and 6 tablespoons of water. I cook this until it reduces by half.
Next, I stir in garam masala and set the mixture aside. I heat some more oil and put cumin seeds, birds eye chiles, the sauce mixture, the shrimp and the marinade into the skillet. I cook all of this for about 10 minutes or until the shrimp turns pink.
This dish is best served over white rice. The blandness of the rice helps absorb the spicy kick.