Hello everyone!

I’m back with my second post :)
Thank you so much for taking time reading my introductory post and supporting me.
I’m really enjoying this community. I think steemit has a lot of potential and has a long way to go.

As I have promised, I’m here with my food recipe for all the foodies out there. I hope this would be particularly interesting for the seafood lovers since this is a delicious shrimp recipe :)

My husband and I love seafood a lot and we often cook them at home.
Last Sunday, we went to the ranch market nearby and bought some fresh white shrimp to satisfy our cravings for seafood.

As my hubby loves spicy food, I decided to make the fiery red gravy.

This is a popular recipe in the Malabar region of coastal Kerala.
This gravy is spicy, hot and tangy . It is known for its intense fiery flavor.
It is a simple preparation and is really appetizing.
It goes well with hot steamed rice or even a loaf of bread.

The cleaning part is a little tedious and time consuming. But anything for a good shrimp :)
I shelled, deveined and cleaned it well.

The ingredients needed for the preparation:

Prawns - 15-20 nos (shelled and deveined)
Shallots - 4-5 sliced
Garlic - 3-4 cloves sliced
Ginger -1inch piece thinly sliced
Greenchilli -1-2 (according to your spice level) sliced
Curryleaves -1-2 sprigs
Tamarind pulp - a small lemon size or to taste
Coconut oil ( use the oil of your choice)
Turmeric powder- ½ tspn
Red chilli powder - 1-2 tspn (according to your spice level)
Water- 1cup
Salt as needed

Any cooking oil can be used, but coconut oil is preferred and has a distinct flavor. Coconut oil is significant in Malabar coastal cooking. I used olive oil myself, since I ran out of coconut oil.

Curryleaves are the secret ingredient in most of the Malabar dishes that enhance the flavor and aroma. If you cannot find them, I would recommend leaving it out as the flavor is tricky to substitute.

Tamarind is one of the common ingredient used in many of the Indian dishes. It is used to give it a tangy flavor.
The tanginess is what really gives the gravy the punch as it really blends well with the spices.

As previously mentioned, this gravy is spicy hot , so you can reduce the red chilli powder to suit your taste.

Let’s cook. Shall we?

Soak tamarind pulp in ¼ cup warm water for 10- 15 minutes and extract the juice .
Heat a pan on medium heat and add sliced shallots, ginger, garlic, greenchillies, curryleaves , tamarind juice, turmeric powder, red chilli powder, salt and 1 cup of water. Bring it to a boil.