Pav with Chingri Maach

Methods

• 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.