Undoubtedly, Chingri Macher Malai Curry or Chingri Malai Curry is among one of my favourite Bengali dishes. A curry cooked with Chingri Mach (a common Bengali term used for lobsters, prawns or shrimps) is generally a part of the Bengali menu, especially on occasions such as the Noboborsho or Poila Boisakh (Bengali New Year). Be it jumbo prawns or small shrimps, Bengalis love to include them in their cooking in myriad ways. There are traditional dishes where shrimps are cooked with bottle gourd (lau chingri) or cabbage (badhakopir ghonto chingri mach diye). Sometimes these are steamed with mustard paste in a banana leaf parcel (chingri paturi), whereas sometimes these are cooked with chopped banana flowers (mocha chingri) or cooked in an awesome chutney base (chingri macher chatni)!