Malai Curry
Prep time: 20 min
Cook time: 20 min
Serves: 4
This delicious Bengali classic is a firm favourite for special occasions and goes best with steamed white rice. We recommend Shelly’s Premium Gobindobhog Rice as the ideal accompaniment!
- Paneer or Prawns 250g
- Shelly's Malai Curry Masala 1 & 1/2 tsp
- Cooking Oil 1 tbsp
- Yoghurt 1 cup
- Coconut Milk 1 cup
- Sugar 1 tsp
- Green Chillies 2 whole
- Finely Chopped Onions 3-4
- Garlic
- Salt to taste
- Per 100g
- Energy Value 385.5kcal
- Protein 12.06g
- Fat 11.53g
- Carbohydrates 62.26g
- Saturated Fat 0.51g
- Sugar 0.53g
Directions
Marinate prawns in turmeric and salt, fry them lightly and keep aside.
Cook the onions and garlic in hot oil till golden brown.
Add Shelly’s Malai Curry Masala with the yoghurt, salt and sugar.
Now, heat the oil in a pan and stir in the mixture. Saute continuously for two minutes on a medium flame to prevent it from sticking or burning.
Add the paneer or prawns, depending on your preference, with coconut milk to the pan. Cover and simmer till done.
Add green chillies, fried onions and a dollop of Shelly’s Premium Ghee for garnishing.
Serve it hot with Shelly’s Gobindobhog Rice.
You'll need...
Shelly’s Classic Bengali Malai Curry
This extremely popular Bengali prawn curry is often served at weddings and celebrations. Savour the authentic flavours of a true Bengali delicacy at home with Shelly’s Classic Bengali Malai Curry Mixed Masala. For a vegetarian version, use paneer instead of prawns.
Available in 10g & 100g (10g*10)
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