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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, nawabi rui (rohu in a thick white gravy). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Nawabi Rui (rohu in a thick white gravy) is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Nawabi Rui (rohu in a thick white gravy) is something which I’ve loved my entire life.

Nawabi paneer belongs to mughali cusine and is known for it's white colour and cremines. I had tried this at home for first time. It went so yummy that everyone loved it very much.

To begin with this particular recipe, we have to 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 it.

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

Rohu is a most used fish in West Bengal in daily meal. Bengali people never think about any special occasion without "Rui Machher Kalia". Here I'm sharing that authentic recipe which all of the Bengali people love. Rui Machher Kaliya is cooked in a very rich way.

Steps 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

Most flavorful tasty sweet water fish is Rohu. This fish is from Carp family. Bengali cuisine (Bengali: বাঙালি খাবার) is a culinary style originating in Bengal region in the eastern part of the Indian subcontinent, which is divided between Bangladesh and the Indian states of West Bengal, Tripura and Assam's Barak Valley. There is an emphasis on fish, vegetables, and lentils served with the staple rice. Many Bengali food traditions draw from social.

So that is going to wrap it up for this special food nawabi rui (rohu in a thick white gravy) recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!