Chingri Malai Curry

Chingri malai curry, also called malai chingri or prawn malai curry, is a Bengali curry made from tiger and king prawns cooked in coconut milk with spices. It is widely popular across the Bengal region and is traditionally served at weddings, celebrations and other formal gatherings, and was also favored by British residents of colonial era Calcutta. Despite the coconut milk connection the name commonly suggests, the word malai in this dish is thought to derive from the Malay language rather than the Bengali word for cream, possibly referencing the curry laksa of Malay cuisine, and a lobster version, lobster malai curry, is also made.