Prawn Sukka with Banana Bread, Tempered Rice and Mango Pachadi

In a bowl, add in the cleaned prawns along with salt, ½ tsp turmeric powder, ½ tsp chilli powder and juice of half a lime. Give this a good mix and keep aside.

In a pan add 2 tbsp ghee. Once the ghee is hot add in cumin seeds and mustard seeds. Once the mustard seeds start to pop add in ginger, garlic, chillies and curry leaves. Add the onions and salt and cook until the onions start to brown. 

Meanwhile in a small pan, on low to medium heat add all the whole spices (cumin seeds, coriander seeds, peppercorns, fennel seeds, cloves, cardamom and 1 sprig of curry leaves) until fragrant. Cool this down and grind to a fine powder using a spice grinder, keep aside. 

Add in fresh tomatoes to the onion mixture, tomato paste and cook for 2 mins. Once the oil starts to separate add in the ground spices (start with 1 tbsp), 1 tsp turmeric powder, ½ tsp chilli powder. Cook this mixture for atleast 10 min, deglaze with water as required. 

Now add in the tamarind and coconut cream and adjust seasoning using sugar, lime and salt.   

Add in the prawns, lower the heat and cook for 2 mins, turn the heat off and cover with a lid. Serve hot and garnish with coriander. 

In the stand mixer bowl using a dough hook, add 1 mashed banana and yoghurt and mix well. Add in all the dry ingredients and oil, mix to form a dough. Add water as required, if the dough is too sticky add in some flour 1 tbsp at a time. 

Knead to a smooth dough for 5 mins and keep aside to proof for 30 mins. 

Heat up oil in a large wok or saucepan for deep frying (170 degrees C).

Portion the dough into round balls (roughly 3 cm in size), roll this out into circles (not too thin/not too thick) and deep fry until puffs up and brown all over. Using a slotted spoon, baste the bread will hot oil (this helps it puff up). Sprinkle with flaky salt as soon as you remove the bread from the hot oil on to paper towel. 

Using a wide pan, add in 2 cups water, 1 tbsp ghee, pinch of salt and the washed rice. Cook until fluffy, stirring occasionally. Cover and let the rice cook in its steam for the last 5 mins or so. 

In another pan, add in 1 tbsp ghee, mustard seeds, cumin seeds and curry leaves. Cook until it starts to splatter and now add in 2 tbsp coconut yoghurt mixture. Cook for a minute and add in the rice. 

Mix well and season with salt. 

Blend all the ingredients for the coconut yoghurt mixture together and keep aside. 

In a pan, add 1 tsp coconut oil, ¼ tsp mustard seeds, 1 sprig curry leaves and wait for them to pop.

Now add in the cut up mangoes and cook for a minute. Add in 1/3 cup of the coconut yoghurt mixture and cook the mangoes for another minute. Add a dash of water to adjust consistency. 

Season with salt, sugar and lime juice and cook for 4-5 mins adding water to adjust the consistency, we are looking for a loose jam/chutney like consistency. 

To plate up, cut a round piece of banana leaf same size as the plate. Grease a deep (1.5 inch) ring mould with ghee, place the rice inside and press down, slowly lift the ring mould and it should slide off easily. Place the prawns around rice along with the thick sauce. Place the banana bread on top of the rice. Add the mango pachadi in a small bowl, place on the side.