Prawn Malai Curry

This curry made its way to Kolkata via the Malaysian traders who were undertaking business in the bustling city. The name Malay gradually changed to malai in reference to the creamy coconut milk base of the curry. Typically, I use king prawns for this dish, removing the shells but keeping the tails on. Do keep the discarded shells and heads, then you can make my ginger and lemongrass prawn bisque which is a quick and easy meal.