Back
Prawn Sukka with Banana Bread, Tempered Rice and Mango Pachadi
Recipe by Depinder Chhibber
Try Depinder Chhibber's Prawn Sukka with Banana Bread, Tempered Rice and Mango Pachadi today!
- Steps
- Ingredients
Ingredients
Prawn Sukka
Banana Bread
Coconut Yoghurt Mixture
Tempered Rice
Mango Pachadi
Select All
Steps
- For the Prawn Sukka, in a bowl, add the cleaned prawns along with a pinch salt, ½ teaspoon each of turmeric, ground chilli and lime juice. Give this a good mix and keep aside to marinate until needed.
- Heat ghee in a frypan. When hot add ½ teaspoon each of cumin and mustard seeds. Cook until the mustard seeds start to pop then add the ginger, garlic, chillies and 1 sprig of curry leaves. Stir to combine.
- Add the onions and a pinch of salt and cook for 8 minutes, until the onions start to brown.
- Meanwhile in a small dry frypan, on low to medium heat add 1 teaspoon of cumin seeds and the remaining whole spices and 1 sprig of curry leaves. Cook for 2-3 minutes, until fragrant. Set aside to cool and grind to a fine powder using a spice grinder, keep aside.
- Add the tomato paste and fresh tomatoes to the onion mixture and cook for 2 minutes. Once the oil starts to separate add 1 tablespoon of the ground spices with the remaining 1 teaspoon of turmeric powder and ½ teaspoon chilli powder. Cook this mixture for 10 minutes. After a minute or two, taste the mixture to see if it needs more of the ground spices. When cooked, deglaze with water as required.
- Add the tamarind and coconut cream and adjust seasoning using sugar, lime and salt. Set the sauce aside until ready to cook.
- To make the Banana Bread, in the bowl of a stand mixer fitted with a dough hook, add the mashed banana and yoghurt. Mix well.
- Add the dry ingredients and the oil and continue to mix until a dough is formed. Add water as required, or if the dough is too sticky add a little more flour.
- Knead for 5 minutes to a smooth dough. Cover and set aside to proof for 30 minutes.
- In a large wok or saucepan, heat oil to 170°C for deep frying.
- Portion the dough into 25g round balls. Roll each ball into a disc 2mm thick and place in the oil to deep fry for 1 minute, turning half-way through, until it puffs up and becomes brown all over. Whilst frying, use a slotted spoon to baste the bread with hot oil as it cooks - this helps it puff up.
- Remove the bread from the hot oil onto a paper towel, sprinkle with flaked salt immediately.
- For the Coconut Yoghurt Mixture, blend all the ingredients together in a bowl. Set aside for the pachadi and tempered rice.
- For the Tempered Rice, add 2 cups water to a wide saucepan with washed rice with 1 tablespoon of ghee and a pinch of salt. Cook for 10 minutes, until fluffy, stirring occasionally. Cover and allow the rice to steam for the last 5 minutes or so.
- In a frypan, add another tablespoon of ghee with mustard seeds, cumin seeds and curry leaves. Cook until it starts to splatter and then add the coconut yoghurt mixture. Cook for a minute and add the rice. Mix well and season with salt.
- For the Mango Pachadi, in a pan, add coconut oil, mustard seeds, curry leaves and cook until the seeds pop.
- Add the mangoes and cook for a minute. Add 1/3 cup of the coconut yoghurt mixture and cook for another minute. Add a dash of water to adjust consistency.
- Season with salt, sugar and lime juice and cook for 4-5 minutes, adding water if necessary - the mixture should be a loose jam/chutney like consistency. Set aside in a serving bowl.
- When ready to serve, bring the prawn sukka sauce to a simmer on a medium heat then add the prawns and lower the heat. Cook for 2 minutes, until the centre of the prawn is opaque. Turn off the heat and cover with a lid for 10 minutes. Serve hot and garnish with coriander.
- To serve, cut a round piece of banana leaf same size as the plate. Grease a deep 4cm ring mould with ghee, place the rice inside and gently press down. Slowly lift the ring mould and it should slide off easily. Place the prawns around rice along with the thick sauce. Garnish with coriander leaves. Place the banana bread on top of the rice. Serve with the mango pachadi.
