How to make Pav with Chingri Maach -

Delicious Bengali prawn curry served with fresh buns.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Refined flour (maida) (मैदा), Butter (मक्खन )

Cuisine : Indian

Course : Main Course Seafood

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

You can also find more Main Course Seafood recipes like Grilled Prawns In Vodka Sauce Sweet And Sour Fish Daab Chingri Kodagu Baimbale Fry

Pav with Chingri Maach

Pav with Chingri Maach Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Pav with Chingri Maach Recipe

  • Refined flour (maida) 1 cup + for dusting

  • Butter for greasing

  • Fresh yeast 1 tablespoon

  • Castor sugar (caster sugar) A pinch + tablespoon

  • Salt to taste

  • Sea salt 2 cups

  • Milk for brushi

  • Chingri maach

  • Prawns (medium) (chingri maach), shelled, deveined and tails intac 8 medium

  • Mustard oil 1/2 cup

  • Gadre Crab Sticks 5

  • Cumin seeds 1 teaspoon

  • Green cardamoms 5

  • Cinnamon 1 inch

  • Onion finely chopped 1 medium

  • Ginger-garlic paste 1 tablespoon

  • Cloves 5-6

  • Coriander powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Fresh coconut paste 1/2 cup

  • Mustard paste 1/2 tablespoon

  • Raisins soaked and pureed 1 tablespoon

  • Fresh coriander leaves


Step 1

To prepare pav, grease a steel plate with some butter. Take fresh yeast in a bowl. Add a pinch castor sugar and 2-3 tbsps warm water and set aside to activate.

Step 2

Sift flour in another bowl. Add salt, ½ tbsp castor sugar and activated yeast and mix. Add some water and knead into a soft dough. Transfer in another bowl, cover with cling film and prove for 20-25 minutes.

Step 3

Heat a pressure cooker and remove the whistle. Add sea salt, cover and heat.

Step 4

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.

Step 5

Place the pavs on the greased steel plate and prove for 10-15 minutes.

Step 6

To prepare chingri maach, heat mustard oil in a non-stick pan till smoky. Switch off heat and bring down to room temperature.

Step 7

Place Gadre Crab Sticks on the worktop and halve.

Step 8

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.

Step 9

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.

Step 10

Add cumin seeds, cardamoms and cinnamon in hot mustard oil and sauté till fragrant. Add onion and sauté till golden. Add ginger-garlic paste and sauté for 30 seconds.

Step 11

Add cloves, coriander powder, turmeric powder, chilli powder and salt, mix and cook for a minute.

Step 12

Add coconut paste, mix and cook for 30 seconds. Add some water to get a gravy consistency, mix and cook for a minute.

Step 13

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.

Step 14

Put pavs on a serving platter, put some chingri maach in the center and serve hot garnished with some coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.