Cut the plantains into pieces with the skin on.
Boil plantain slices in water until tender, then drain, cool, peel, and mash them.
Combine the coriander, ginger, raisins, chillies, cumin, and salt in a bowl.
Press a tablespoon of mashed plantain into your oiled palm and create a well in the center.
Fill the well with the stuffing mixture and roll into a ball.
Fry the dumplings in hot oil until crisp and golden, then drain on kitchen paper.
Mix yoghurt with spices, salt, and enough cream to reach the consistency of double cream.
Spread half the sauce on a dish, place dumplings on top, and cover with the remaining sauce.
Garnish with toasted coconut, pomegranate seeds, and fresh coriander.