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Mangalore buns with crab sukka, chargrilled calcots and hemp seed chutney
Fruit and vegetables
2 over-ripe
bananas
, peeled
1 bunch fresh
curry leaves
3 Bombay onions or
shallots
, peeled and chopped
5 green bird’s-eye
chillies
, chopped
2 tbsp finely chopped fresh root
ginger
250g tin San Marzano
tomatoes
fennel
fronds, to garnish
fried
curry leaves
, to garnish
1
lemon
, juice only
5 dried red
chillies
1 red
pepper
, grilled and peeled
Tins, packets and jars
450g/1lb
plain flour
3 tbsp
coconut milk
powder
Cooking ingredients
8g
salt
½ tsp
cumin
seeds, crushed
4g
bicarbonate of soda
4g
baking powder
50g/1¾oz
icing sugar
sunflower oil
, for deep frying
3 tbsp
sunflower oil
1 tsp black or yellow
mustard seeds
2 tsp Kashmiri
chilli powder
2 tsp
coriander seeds
, crushed
salt
, to taste
2 tbsp
olive oil
sea salt
300g/10½oz hemp
seeds
1 tsp
cumin
seeds
salt and freshly ground
black pepper
Dairy, eggs and chilled
188g/6¾oz Greek-style
yoghurt
Meat, fish and poultry
1kg/2lb 4oz Dorset cock
crab
meat, cooked and picked
Other
6 calcots, trimmed
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