HOMERECIPES ▸ STREET FOOD NOMAD: KOLKATA

STREET FOOD NOMAD: KOLKATA | THE RECIPES

Recreate the dishes from the series at home

Find all the recipes from the show Street Food Nomad: Kolkata, crafted by Will Meyrick and inspired by the vibrant flavors of India’s street food scene.

EPISODE 1

EGGPLANT CURRY

PRAWN MALAI CURRY

ALOO PURI

EGGPLANT CURRY

Sub-recipe Spice Paste Glaze for Stuffed Brinjal Curry
Ingredients:
1 tbsp (20g) Spice Paste (see sub-recipe)
1 tbsp (15ml) mirin
1 tbsp (15ml) sake
1 tbsp (16g) peanut paste
A pinch of salt
Water
Method:
Blend all the ingredients in a blender until smooth. Strain the mixture and store it in a jar.

Stuffed Brinjal Curry
Ingredients:
Vegetable oil
Spice Paste (see sub-recipe)
Spice Paste Glaze (see sub-recipe)
1 tbsp (15g) ginger garlic paste
1 kitchen spoon onion paste
1 tbsp (15g) chopped small green chili
1 tbsp (15g) chopped large green chili
1 tsp (2g) mustard seeds
5 curry leaves
1 kitchen spoon Spice Paste
1 tsp (2g) cumin powder
1 tbsp (15g) tomato paste
1 tbsp (15g) chili paste
1 kitchen spoon freshly chopped tomato
Chicken stock
2 tbsp (30g) tamarind paste
Sugar
Method:
Halve the eggplants and score them criss-cross.
Soak in salted water for 20-30 minutes.
After soaking, dry them and deep fry until golden.
Set aside
Tempering
Ingredients:
Vegetable oil
Chopped garlic
1 tsp mustard seeds
6 curry leaves
1 tbsp chili powder
Method:
In a separate pan, sauté chopped garlic, mustard seeds, curry leaves, and chilli powder in vegetable oil until fragrant and boiling.

Cook the Curry:
Over low heat, sauté ginger garlic paste, onion paste, chopped small green chili, chopped large green chili, mustard seeds, and curry leaves until fragrant.
Increase the heat and add the Spice Paste, cumin powder, tomato paste, chili paste, and freshly chopped tomato.
Add oil if too sticky, then a bit of water, chicken stock, tamarind paste, and sugar. Simmer until thickened. Adjust salt if necessary.

PRAWN MALAI CURRY

Ingredients:
For Marinating Prawn:
500g lobster or king prawn, tails on, rest deshelled
15ml (1 tbsp) mustard oil
3g (1 tsp) turmeric powder
3g (1 tsp) chili powder
(2 tbsp or 30ml) Juice of 1 lime

For Yogurt and Cashew Nut Paste:
15g (1 tbsp) yogurt
30ml (2 tbsp) curd water (the liquid from yogurt)
30g cashew nut paste

For the Curry:
5g (1 tsp) mustard seeds
5g (1 tsp) fennel seeds
15g (1 tbsp) cashew nut paste
2 cloves
6 cardamom pods
10g (2 tsp) ginger garlic paste
A pinch of cumin seeds
15g (1 tbsp) roughly blended green chili
3g (1 tsp) turmeric powder
6g (2 tsp) chili powder
10g (1 tbsp) garam masala
250ml (1 cup or 240g) first-pressed (thick) coconut milk
250ml (1 cup or 240g) second-pressed (thin) coconut milk
15ml (15g) of buttermilk
A pinch of salt
15g (1 tbsp) yogurt
A small bunch of chopped coriander

Garnish (optional):
4 okra, deep-fried
Chopped coriander
Dried red chili

Method:
Marinate the Prawn:
Combine mustard oil, turmeric powder, chili powder, and lime juice in a bowl.
Add prawns, toss to coat evenly, and set aside.

Prepare Yogurt and Cashew Nut Paste:
Blend yogurt, curd water, and cashew nut paste to make a smooth paste. Set aside.

Make the Curry:
Grind mustard and fennel seeds to a powder. Combine with cashew nut paste.
Heat oil in a pan, sauté cloves, cardamom, cumin seeds, and green chili until fragrant.
Add ginger garlic paste, turmeric, chili powder, yogurt and cashew nut paste, and garam masala. Mix well.
Pour in 100 ml of the second-pressed coconut milk and buttermilk.
Add marinated prawns, season with salt, and simmer.
Add remaining second-pressed coconut milk as prawns cook. Remove prawns when nearly done.
Gradually add first-pressed coconut milk to the simmering sauce, stirring continuously.
Season with additional salt and stir in chopped coriander.

To Serve:
Place prawns on a plate, top with sauce.
Garnish with fried okra and drizzle with thick coconut milk and top with coriander, and dried chili as finishing.

ALOO PURI

Ingredients:
500 grams cooked and diced potatoes
1 tbsp (20 g) mustard oil
Mustard seeds
Cumin seeds
2 dried red chilies
Chopped onions
3 tbs (45 g) ghee
Chopped small green chilies
Chopped large green chilies
1 tbs (15g) ginger paste
1 tbs (15g) garlic paste
1 tsp (5g) chili powder
1 (5gr) turmeric powder
1 tsp (4 g) cumin powder
1 tsp (5 g) coriander powder
¼ tsp (0.5g) kasoori methi (fenugreek)
2 bay leaves
3 tbsp (25 g) boiled yellow peas
Water
¼ tsp (0.5g) Hing powder (asafoetida)
1 tsp (6 g) chaat masala
1/2 tsp (2 g) garam masala
1 tsp (5 g) salt
2 tbsp (30 ml) lime juice
1 tsp (5 g) granulated sugar
For Tempering:
Vegetable oil
Cumin seeds
Mustard seeds
Chopped garlic
Bay leaf
Turmeric powder
Chili powder

Method:
Prepare Potatoes:
Dice the boiled potatoes into cubes and set aside.

Prepare Spice Mixture:
In a pan, heat mustard oil over medium heat.
Add mustard seeds, cumin seeds, dried red chilies, chopped onions, ghee, chopped small green chilies, chopped large green chilies, ginger paste, garlic paste, chili powder, and turmeric powder.
Sauté until the onions are translucent and the spices are fragrant.

Add Potatoes:
Add the diced potatoes to the spice mixture and mix well.

Spice Blend:
Stir in cumin powder, coriander powder, Kasoori Methi, boiled yellow peas, and bay leaves.
Pour in water to cover the potatoes and peas.
Allow the mixture to simmer until it thickens slightly.

Final Seasoning:
Once thickened, add Hing powder, chaat masala, salt, chopped coriander, lime juice, and sugar.
Mix well and let it simmer for a few more minutes.

Prepare Tempering:
In a separate skillet, heat vegetable oil over high heat.
Add cumin seeds, mustard seeds, chopped garlic, bay leaf, turmeric powder, and chili powder.
Sauté until the spices are aromatic and the garlic is golden brown.

Finish Dish:
Add a small amount of the curry to the tempering oil and stir to combine.
Then, pour the tempered oil mixture into the curry and mix well.
Garnish it with coriander before serving.