Mangalore buns with crab sukka

Make the dough for the buns the night before. Sift the dry ingredients in a bowl and stir to combine evenly

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

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

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

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

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