Mangalore buns with crab sukka
- medium
- 6
- 60 minutes plus 24 hours to prove the dough
Try out this delicious recipe from Avinash Shashidhara. These intriguing Mangalore buns contain ripe banana, giving them a slightly sweet taste and a brilliantly fluffy texture. Served up with crab sukka – a popular dish from the West of India – this is definitely one for seafood lovers.
Ingredients
Metric
Imperial
Buns
- 450g of plain flour
- 8g of table salt
- 1/2 tsp cumin seeds, crushed
- 3g of bicarbonate of soda
- 4g of baking powder
- 45g of icing sugar
- 190g of yoghurt
- 2 bananas, large, ripe
- sunflower oil, for frying
Crab sukka
- 1 large crab, cooked and meat picked (white and brown)
- 3 tbsp of sunflower oil
- 1 tsp mustard seeds
- 1 sprig of curry leaf, fresh or dried
- 3 red onions, diced
- 4 ripe tomatoes, diced
- 2 tbsp of fresh ginger, peeled and finely chopped
- 2 tsp Kashmiri chilli powder
- 1 tsp coriander seeds, toasted and ground
- 200ml of coconut milk
- salt to taste
To serve
- 1 handful of chopped dill
- lemon wedges
Equipment
- Thermometer
Method
Make the dough for the buns the night before. Sift the dry ingredients in a bowl and stir to combine evenly
- 450g of plain flour
- 8g of table salt
- 1/2 tsp cumin seeds, crushed
- 3g of bicarbonate of soda
- 4g of baking powder
- 45g of icing sugar
To make the crab sukka, heat oil in a pan and crackle the mustard seeds and curry leaves for 30 seconds. Add the diced onion, ginger and chillies with a pinch of salt and sauté until soft and translucent, around 6–8 minutes
- 3 tbsp of sunflower oil
- 1 tsp mustard seeds
- 1 sprig of curry leaf, fresh or dried
- 3 red onions, diced
- 2 tbsp of fresh ginger, peeled and finely chopped
- salt to taste
Stir in the dry spices and cook for 2 more minutes, then add in the chopped tomatoes and cook for a few more minutes until they've broken down into a sauce. Then add the coconut milk and slowly cook down into a thick paste
- 2 tsp Kashmiri chilli powder
- 1 tsp coriander seeds, toasted and ground
- 4 ripe tomatoes, diced
- 200ml of coconut milk
As the sauce is cooking you can fry the buns. Divide the dough into 12 even, walnut sized balls. Roll them out into neat circles (using a cutter if you'd like.)
Heat the sunflower oil in a large pan or deep-fat fryer to 190ºC, then deep-fry on both sides for a few minutes until a deep golden brown. Work in batches to ensure you down overcrowd the pan. Drain on kitchen paper
Stir the crab meat into the sauce, taste and season
- 1 large crab, cooked and meat picked (white and brown)
- salt to taste
Divide the crab sukka between 6 plates and garnish with freshly chopped dill. Serve with the warm buns and lemon wedges
- 1 handful of chopped dill
- lemon wedges
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