Nawabi Rui (rohu in a thick white gravy)

Nawabi Rui (rohu in a thick white gravy) - Most individuals who prepare dinner for his or her families usually have an inventory of family favorites. I do know we do. We frequently concentrate on what the children like to verify they will eat. On occasion nevertheless, we open the cabinets, the refrigerator, and the freezer, stand with our palms on our hips and say, "I do not really feel like all of this." We would like something different. It is virtually like a writer's block. We are left wondering what to prepare dinner. Listed here are a few ideas that we go to after we are left asking ourselves what's for dinner. We try to ensure that all of the meals use easy recipes for dinner and they are inside our budget.

You can have Nawabi Rui (rohu in a thick white gravy) using 18 ingredients and 15 steps. Here is how you cook that.

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

1. You need 4 big pieces of rohu fish marinated with salt and lemon juice.
2. It's 1/2 an onion paste.
3. You need 1 tablespoon ginger garlic paste.
4. You need 4 tablespoons full fat plain yoghurt.
5. It's 1 tablespoon cashew-poppy seed paste.
6. You need 1 teaspoon resin paste.
7. You need 1/2 teaspoon red chilli powder.
8. Prepare 1 teaspoon nutmeg powder.
9. You need Whole garam masala-.
10. It's 1 bay leaf.
11. It's 2 cinnamon sticks.
12. It's 6 cardamoms.
13. It's 4 pepper corns.
14. Prepare 2 dried red chilli.
15. You need 1 teaspoon garam masala powder.
16. It's 1 teaspoon keora water.
17. It's to taste Ghee.
18. You need Mustard oil.

This is usually made with Rui /Rohu or Katla fish. It's not so rich but it looks very delicious and yummy. 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.

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

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.

Video How To Cook Nawabi Rui (rohu in a thick white gravy)

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