Mangalore buns with crab sukka

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.

Watch Avi and dozens of our other chefs show you how to cook the dishes they love as part of our Signature Series here.

First published in 2022
discover more:
share recipe:

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

To serve

Equipment

  • Thermometer

Method

1

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
2

Place the bananas and yoghurt into a blender and blend until smooth. Then add the dry ingredients and pulse until a dough begins to form. Tip out onto the surface and kneed for 5 minutes until you have a nice smooth dough

3

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

4

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

5

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.) 

6

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

7

Stir the crab meat into the sauce, taste and season

8

Divide the crab sukka between 6 plates and garnish with freshly chopped dill. Serve with the warm buns and lemon wedges

First published in 2022
discover more:
share recipe:

After leaving India to perfect his cooking in the UK, Avinash Shashidhara worked his way through restaurants including The River Cafe before opening Pahli Hill Bandra Bhai, where he serves ingredient-led Indian dishes inspired by traditional recipes.

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Easy crab
Easy crab
Vegan curry
Vegan curry
Spicy
Spicy
Crab salad
Crab salad
Crab
Crab
Crab gnocchi
Crab gnocchi
Curry
Curry
Gareth Ward
Gareth Ward
Load more