Shrimp Curry with Pomegranate and Coconut Milk for Cemplang Cemplung

Clean, de-vein and wash the shrimps. Leave the tail on and if you wish leave the shell and the head on. Pat them dry. Place the shrimp in a bowl. Add some salt, 1/2 teaspoon turmeric, and pomegranate molasses to the shrimp. Toss to coat and set aside to sit for about 15 – 30 minutes.

Transfer the marinated shrimp to a pan and cook with a couple of tablespoon of water added to it, for a couple of minutes, or just until the shrimp changes color and start to curl up. Remove from heat.

Combine coconut milk, 1/2 cup water, cinnamon, salt, 1/2 teaspoon turmeric, sugar and red chili powder; set aside.

In another pan, heat oil. Add the cracked cardamom pods, cinnamon stick and the cumin seeds. When they start to sizzle and pop, add the slit green chili pepper and the grated ginger. Stir it for about a minute at medium heat. Do not overcook or brown the ginger. Just when the spices starts to get fragrant, add the spiced coconut milk, stir everything in and simmer from about 5-8 minutes in medium heat. The sauce will come to a boil. Add the partially cooked shrimp and any leftover liquid with it in to the pan. Partially cover the pan and cook for about 3-5 minutes.

Switch off the heat and add the chopped scallions into the pan and stir them in. Adjust salt.

Just before serving add the pomegranate arils to it and stir them in (add the fresh pomegranate only to the part you would be serving as the arils wilt and change color in the sauce and does not taste as good if stored and saved for later). I would want to suggest that you serve the pomegranate arils by the side and garnish it as you eat.

Serve over hot white rice or with some nice crusty bread.