Chingri Malai Curry — Bengali Royal Prawn in Coconut Milk (চিংড়ি মালাইকারি)

Bengal — the Bengali zamindari (aristocratic landlord) tradition; influenced by Malay coconut milk techniques through the Bay of Bengal trade

Chingri malaikari is the Bengali aristocrat's prawn preparation — large tiger prawns or jumbo freshwater prawns (bagda chingri) in a delicate, mildly spiced coconut milk sauce. The name 'malai' refers to the coconut milk (Malay influence through coastal Bengali trade), not to dairy cream. The dish is architecturally restrained: no heavy spicing, no tomato, minimal chilli — the preparation exists to highlight the sweetness of the prawn and the richness of coconut milk. The prawn is marinated in turmeric and salt, lightly fried in mustard oil, then removed while the coconut milk sauce is built, and returned only for the final 3–4 minutes.

With steamed basmati or gobindobhog rice. The sauce is poured over the rice separately; the prawn is placed on top. A lemon wedge and raw green chilli alongside.