Pumpkin, an essential ingredient in South Indian cuisine, takes center stage in our Madras Pumpkin Curry. This flavorful dish not only celebrates the culinary heritage of South India but also offers a delightful way to use up leftover pumpkins, blending their hearty goodness with the bold flavors of Madras curry.
This Egg Pulao recipe combines fluffy basmati rice with aromatic spices, tender-boiled eggs, and a medley of onions, tomatoes, and green chilies. The rice is cooked with a fragrant blend of Rupen’s Madras curry sauce. The boiled eggs are nestled into the rice, allowing their flavors to infuse the dish. Garnished with fresh cilantro leaves, this satisfying and flavorful Egg Pulao makes for a delightful main course, perfect for any occasion.
South India was termed the 'Madras' constituency during the British Raj. South India is surrounded by water, and non-vegetarians living in South India consume a lot of seafood. Our Madras curry sauce is a perfect sauce to cook any seafood.
Honestly, cooking in the kitchen becomes 10x easier and tastier when you use Rupen's Curry Sauce. Our newly launched Madras Curry sauce in particular adds a punch of flavor that fully envelops all your senses. Not to mention it might open your sinuses a bit too! YouTube: Madras Shrimp Curry Serves: 4 Ingredients 2 Tablespoons of coconut oil 1 lb, 16-20 count of raw, shelled, deveined shrimp 1 bottle of Rupen's Madras Curry sauce 2 Tablespoons chopped cilantro Instructions So let's go ahead and prepare the most delicious Madras Shrimp curry in under 15 minutes! Take a medium saucepan, and over medium heat, add oil and shrimp. Mix well so that all the shrimp pieces are coated with coconut oil. NOTE:...
