Chingri Malaikari — Prawns in Coconut Milk (চিংড়ি মালাইকারি)

Kolkata (Calcutta) and the broader Bengal delta region; the Malay connection in the name references the historical trading post community in colonial Calcutta

Chingri malaikari (চিংড়ি মালাইকারি) is the royal Bengali prawn dish: large tiger prawns or freshwater king prawns (বাগদা চিংড়ি, Penaeus monodon) cooked in a sweetly aromatic coconut milk gravy with whole spices (bay leaf, cardamom, clove, cinnamon), and notably very little chilli heat. The 'malai' in the name does not refer to cream but to Malay (মালয়) — the dish is believed to have arrived via the Malay trading connection in Calcutta's historical spice and maritime trade. The coconut milk must be added in two stages: first extract (গাঢ় নারকেল দুধ, thick) added at the start for richness; second extract (পাতলা নারকেল দুধ, thin) for cooking liquid.

• Thai prawn green curry uses the same coconut milk two-stage principle; Malaysian laksa base employs similar prawn-coconut-milk logic; Kerala prawn moilee is structurally similar but uses a lighter, less sweet coconut base

Served over fragrant gobindobhog or basmati rice. The sweet, aromatic coconut gravy contrasts beautifully with the prawns' brine. Eaten at formal Bengali meals (ভোজন) as the seafood course.