Chingri malai curry
| Alternative names | Prawn malai curry |
|---|---|
| Type | Curry |
| Course | Main course |
| Place of origin | Bangladesh, Malaysia |
| Region or state | Khulna |
| Associated cuisine | Bengali cuisine, Indian cuisine |
| Serving temperature | Hot |
| Main ingredients | Prawns and coconut milk |
| Variations | Lobster malai curry |
Chingri malai curry or malai chingri, also known as prawn malai curry, is a Bengali curry made from tiger (bagda) and king prawns (chingri) and coconut milk and flavoured with spices. The dish is popular throughout Bengal and is served during weddings and celebrations, or for guests, and was also very popular among the British in Calcutta. The term malai is usually conflated with the coconut milk used in the preparation but actually comes from Malay, possibly referring Laksa curry.