Fresh Cream (Malai)
The secret to restaurant flavors! White richness that turns curry into luxury velvet
Description
Collected milk fat. Adds overwhelming richness, mellowness, and beautiful marble patterns to rich North Indian curry sauces (Butter Chicken, Makhani).
Classification: For Everyone,Dairy,Rich Flavor
Shops selling Fresh Cream (Malai)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Heavy cream(or Milk skin/Malai)
Instructions
- At the final simmering stage of rich curries like Butter Chicken or Dal Makhani, swirl in generously by the tbsp.
- The entire sauce changes from red to creamy orange, mellowly wrapping sharp spice heat.
- After plating, drip in thin circles on the surface as finishing decoration, staging restaurant-like premium vibes.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Cashew nut paste or coconut milk (as vegan sub for richness)
Pairing
Butter Chicken Curry, Dal Makhani, Shahi Paneer
Trivia
[Hardcore] In Indian homes, often homemade by boiling milk and collecting the surface skin (Malai). The majority of the reason North Indian curries in restaurants are 'somehow heavy and delicious' is due to the overwhelming mass-quantity tactics of this heavy cream and butter (Ghee).
Eating tips & etiquette
[Unique Eating] Foremost scrape off the 'white heavy cream streaks' floating on the finished curry with piping hot Naan, hammering the rich fat umami directly into the brain!
Allergen
Dairy