(chingri maach), shelled, deveined with tails intact 8
Mustard oil ¼ cup
Gadre Crab Sticks 5
Cumin seeds 1 tsp
Green cardamoms 5
Cinnamon 1 inch
Ginger-garlic paste 1 tbsp
Cloves 5 to 6
Coriander powder 1 tsp
Turmeric powder ½ tsp
Red chilli powder 1 tsp
Salt to taste
Fresh coconut paste ½ cup
Mustard paste ½ tbsp
Raisins, soaked and
pureed 1 tbsp
Fresh coriander leaves for garnishing
To prepare pav,
grease a steel plate with some butter. Take fresh yeast in a small bowl. Add a pinch castor sugar and 2-3 tbsps warm water and set aside to activate.
Sift flour in a mixing
bowl. Add salt, ½ tbsp castor sugar and activated yeast and mix. Add some water and knead into a soft dough. Transfer into another bowl, cover with cling film and set aside to prove for 20-25 minutes.
Heat a pressure
cooker and remove the whistle. Add sea salt, cover and heat.
Dust the worktop with
some flour, transfer the proven dough and knock back to release air. Divide the dough into equal portions and shape them into balls. These are pavs.
Place the pavs on the
greased steel plate, cover with a damp cloth and set aside to prove for 10-15 minutes.
To prepare chingri
maach, heat mustard oil in a non-stick pan till smoky. Switch off heat and bring down to room temperature.
Place Gadre Crab
Sticks on the worktop and halve.
Heat the mustard oil
again in the same non-stick pan. Shallow-fry prawns in hot oil till golden. Drain on absorbent paper. Similarly, shallow-fry crab sticks and drain on absorbent paper.
Brush the proven pavs
with some milk, put a steel ring in heated pressure cooker, place the steel plate on top of it and bake for 10-15 minutes or till done.
Add cumin seeds,
cardamoms and cinnamon to the hot mustard oil and sauté till fragrant. Add onion and sauté till golden. Add ginger-garlic paste and sauté for 30 seconds. Add cloves, coriander powder, turmeric powder, chilli powder and salt, mix and cook for a minute.
Add coconut paste,
mix and cook for 30 seconds. Add some water to get a thick gravy, mix and cook for a minute.
Add mustard paste
and mix. Add raisin puree, mix and cook for a minute or till semi-thick consistency. Put fried crab sticks and prawns, mix and cook for 1-2 minutes.
Put pavs on a serving
platter, put some chingri maach in the center and serve hot garnished with some coriander leaves.