For the Batter

• Place the flour, salt, sugar and all the dried spices into a bowl.
• In a separate bowl, mix together the water, coconut cream and egg.
• Slowly add to the dry mixture, whisking until a smooth batter forms. Pass through a sieve. Taste and adjust with additional salt.
• Finely dice the remaining ingredients and add to the batter. Stir well to combine. Transfer mixture to a jug.

For the Prawn Filling

• Combine all the ingredients in a bowl and mix well.

For the Mustard Seed and Curry Leaf Topping

• Heat oil in a small pan over medium heat. When hot, add the mustard seeds and cook until popping.
• Add the curry leaves and chillies and toss until curry leaves are crispy and chillies start to blister. Set aside.

For the Tamarind Sauce

• Place the jaggery and water in a saucepan.
• Heat over medium heat until the sugar has melted.
• Add the tamarind, spices and salt.
• Stir and allow to simmer for 10 minutes until a jammy consistency.
• Remove from heat, set aside in a serving bowl and allow to cool.

For the Cucumber Raita

• Grate the cucumber into a bowl lined with a clean tea-towel.
• Squeeze to remove excess moisture. Discard the liquid.
• Place the cucumber into the bowl with yoghurt, salt and sugar. Mix to combine.
• Place in a serving bowl and garnish prepared topping.
• Set aside in the fridge until required.

To cook

• Preheat the seasoned takoyaki pan over medium heat. Oil the holes generously.
• When hot, fill each hole with batter, including a proportion of the chunky pieces, allowing it to overflow onto the adjoining parts of the pan.
• Pop a piece of prawn filling into each hole.
• As the batter starts to cook, separate each takoyaki with a wooden skewer by running the skewer across the overflow batter on the pan.
• Cook for approximately 5 minutes, until the bottoms start to become golden - the middle will still be wet.
• Then, using a small silicon spatula or 2 wooden skewers, turn each takoyaki 90°, so it is on its side, push the overflow batter into the middle of the holes.
• Add more batter into the gaps of each hole and cook a further 5 minutes, then turn again, exposing the golden bottom entirely. You should now have a proper sphere. If not, continue to top up with the chunky batter, turning to achieve a full sphere.
• Reduce heat and continue to cook, turning a few times until the sphere is dark golden and cooked all the way through. Manage the heat well so that the inside batter cooks fully, without the outside burning. This will take another 10 minutes.
• Serve immediately.

To Serve

• Place the turmeric leaf on a plate. Arrange the takoyaki on the leaf and top with the topping.
• Serve with tamarind sauce and cucumber raita.