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.
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.
{"Two-stage coconut milk addition: thin first to create cooking liquid, thick last to create the cream sauce — reversing this produces a split, greasy result","Do not cover during the final coconut milk stage — a covered pot traps steam that curdles the coconut milk","The prawns cook in under 5 minutes of simmering — overcooked prawns become rubbery and the coconut gravy separates","Fry the prawns briefly in mustard oil with turmeric before adding to the gravy — this develops colour and seals the surface"}
A practitioner uses fresh coconut milk (freshly grated coconut, squeezed through a muslin cloth in two extractions) rather than canned — the difference in sweetness and freshness is immediately apparent. The dish should be pale gold, not deeply orange; restrained chilli use is traditional. A final pinch of garam masala added off the heat provides warmth without heat.
{"Adding thick coconut milk at the start — it splits under extended heat and the gravy becomes greasy rather than creamy","Covering the pot during coconut milk cooking — steam pressure causes the coconut milk to boil and split","Overcooking the prawns — they become dense and the sauce's delicacy is overwhelmed by a rubbery protein"}