Often coconut cream is added to seafood curries, such as prawn, crab or fish curries. Its variations include beef, goat, chicken, titar, egg, fish, crab, prawn and vegetable biryani. "Petis udang" is a version of shrimp/prawn paste used in Indonesia, Malaysia and Singapore. Fish sauce, soy sauce, prawn sauce and limes are among the main flavouring ingredients. It is topped with a sprinkle of fried shallots and kerupuk (Indonesian prawn crackers). In deep waters, fish species caught are Norway lobster, deep water prawn, and common mussels. Australians, however, invariably use the word "prawn" rather than "shrimp". The terms "shrimp" and "prawn" originated in Britain. The terms "shrimp" and "prawn" themselves lack scientific standing. The only shrimp/prawn is "Caridina nilotica", which is common and widespread in Lake Victoria. The terms "shrimp" and "prawn" are common names, not scientific names. Another variant is fried pointed gourd as "potoler dorma" with roe/prawn. Major species cultured include bangus, tilapia, prawn, and catfish. Prawn, crayfish ("icha") and crabs are also found. "Lau chingri", a dish prepared with bottle gourd and prawn, is popular in West Bengal.