Nawabi Rui (rohu in a thick white gravy)
Nawabi Rui (rohu in a thick white gravy)

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, nawabi rui (rohu in a thick white gravy). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Nawabi Rui is a lip smacking fish curry recipe. It very much goes well with Bengali style fried rice or pulao or steamed rice. Fish Nawabi Curry Brings A Great Change To A Normal Fish Curry.

Nawabi Rui (rohu in a thick white gravy) is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Nawabi Rui (rohu in a thick white gravy) is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have nawabi rui (rohu in a thick white gravy) using 18 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Nawabi Rui (rohu in a thick white gravy):
  1. Make ready 4 big pieces of rohu fish marinated with salt and lemon juice
  2. Prepare 1/2 an onion paste
  3. Take 1 tablespoon ginger garlic paste
  4. Make ready 4 tablespoons full fat plain yoghurt
  5. Take 1 tablespoon cashew-poppy seed paste
  6. Make ready 1 teaspoon resin paste
  7. Make ready 1/2 teaspoon red chilli powder
  8. Make ready 1 teaspoon nutmeg powder
  9. Prepare Whole garam masala-
  10. Prepare 1 bay leaf
  11. Make ready 2 cinnamon sticks
  12. Prepare 6 cardamoms
  13. Prepare 4 pepper corns
  14. Prepare 2 dried red chilli
  15. Get 1 teaspoon garam masala powder
  16. Prepare 1 teaspoon keora water
  17. Prepare to taste Ghee
  18. Make ready Mustard oil

Rui Machher Kaliya is cooked in a very rich way. Most flavorful tasty sweet water fish is Rohu. This fish is from Carp family. The Curry should be very thick, rich, spicy & oily type.

Instructions to make Nawabi Rui (rohu in a thick white gravy):
  1. Fry the marinated fish lightly till it's slightly golden
  2. In the same oil add the whole garam masala and dired red chillies
  3. Add the onion paste
  4. Add salt to taste and fry till it becomes slightly golden
  5. Add the ginger garlic paste and fry for 1 min in low flame
  6. Whisk the yoghurt so that it s not lumpy with a little flour or maida (this mitigates further curdling if any) and then add it to the pan on low flame
  7. Add the cashew-poppy seed paste
  8. Add the resin paste
  9. Add the red chilli powder and fry for 1 min more
  10. Add the fish and mix well
  11. Add very little warm water. We want a thick consistency so don't put too much
  12. Cover and let the fish cook
  13. When it's done and the right consistency of of the gravy is reached, add the garam masala nutmeg powder and the keora water
  14. Garnish with ghee on top
  15. Serve with steamed rice

Rui Mach er Kalia is a traditional, popular and age-old Bengali style fish curry. I grew up eating this, and it has been a family favourite. In a food processor add onion, green chilies, and tomato, blitz until. "Rohu, oh my Rohu - How Humble Thy Visage" - as the Poet said. The Rohu maintains a very low profile in spite of being the king of Carps in India. Don't be fooled by its humble exterior - explore a bit deeper and you will realise that this is one of the most nutritious fish in our collection, rich in Vitamin C.

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