Ingredients

• 6 large green bananas or plantains
• skin on
• 500ml/18 fl oz vegetable or groundnut oil
• for frying
• 2 tbsp fresh coriander leaves
• chopped
• 2 tbsp fresh ginger
• grated
• 3 tbsp seedless raisins
• 2 green chillies
• deseeded and finely chopped
• 1 tbsp roasted cumin seeds
• 2 tsp salt
• 500ml/18fl oz plain yoghurt
• 1 tsp roasted ground fennel seeds
• 1 tsp roasted ground coriander seeds
• ¼ tsp chilli powder
• salt
• splash of single or double cream
• 1 tbsp roasted desiccated coconut
• 1 tbsp pomegranate seeds
• chopped fresh coriander leaves

Directions

• Cut the plantains into thirds or quarters depending on their size
• leaving the skin on.
• Bring a pan of water to the boil
• add the plantain slices and cook until tender. Drain and allow to cool. Peel and mash the plantains.
• In a separate bowl combine all the filling ingredients.
• Oil hands liberally and lightly press one tablespoon of the mashed plantain into the palm of one hand
• make a well in the centre and add a generous pinch of the filling mixture.
• Close the plantain mixture over the stuffing and very lightly roll into a ball. Continue with the remaining mixture until used up.
• Heat the oil in a frying pan or wok over a medium heat and add the plantain dumplings. Fry until crisp and golden then remove and drain on kitchen paper.
• Make the sauce in separate bowl. Mix the yoghurt with the spices and salt to taste. Add a little cream to the mixture until it has the consistency of double cream.
• Pour half of the sauce onto an oval dish with sides. Place the dumplings on top and then cover the dumplings with the rest of the yoghurt mixture.
• Garnish with the toasted coconut
• pomegranate and the chopped coriander.