Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, nawabi rui (rohu in a thick white gravy). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Rui Macher Rosha is also called as Biye Barir Rui Mach by many as it is spicy, rich and has a thick gravy. Nevertheless, whatever the form or name is, I love Rui Mach. The term 'Rosha' refers to something that has a thick gravy base, but, this is not Kalia though. While Rosha is a spicy curry with thick gravy and typically prepared in Bengali wedding parties, Jhol, on the other hand is a simple and regular dish with runny gravy.
Nawabi Rui (rohu in a thick white gravy) is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Nawabi Rui (rohu in a thick white gravy) is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. 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):
- Take 4 big pieces of rohu fish marinated with salt and lemon juice
- Take 1/2 an onion paste
- Make ready 1 tablespoon ginger garlic paste
- Take 4 tablespoons full fat plain yoghurt
- Get 1 tablespoon cashew-poppy seed paste
- Make ready 1 teaspoon resin paste
- Get 1/2 teaspoon red chilli powder
- Prepare 1 teaspoon nutmeg powder
- Prepare Whole garam masala-
- Take 1 bay leaf
- Make ready 2 cinnamon sticks
- Make ready 6 cardamoms
- Take 4 pepper corns
- Make ready 2 dried red chilli
- Get 1 teaspoon garam masala powder
- Make ready 1 teaspoon keora water
- Make ready to taste Ghee
- Get Mustard oil
But, it is actually the fishes that make it so tasty and appetizing. Nawabi Curry is truly, a curry with very royal taste. The key to making this curry perfectly lies in frying the paste patiently on a medium flame while stirring continuously till the mixture leaves oil. It consists of a spicy rich creamy yoghurt based gravy and mostly prepared when guests come or on some festive.
Steps to make Nawabi Rui (rohu in a thick white gravy):
- Fry the marinated fish lightly till it's slightly golden
- In the same oil add the whole garam masala and dired red chillies
- Add the onion paste
- Add salt to taste and fry till it becomes slightly golden
- Add the ginger garlic paste and fry for 1 min in low flame
- 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
- Add the cashew-poppy seed paste
- Add the resin paste
- Add the red chilli powder and fry for 1 min more
- Add the fish and mix well
- Add very little warm water. We want a thick consistency so don't put too much
- Cover and let the fish cook
- When it's done and the right consistency of of the gravy is reached, add the garam masala nutmeg powder and the keora water
- Garnish with ghee on top
- Serve with steamed rice
The key to making this curry perfectly lies in frying the paste patiently on a medium flame while stirring continuously till the mixture leaves oil. It consists of a spicy rich creamy yoghurt based gravy and mostly prepared when guests come or on some festive. Rui Machher Kaliya is cooked in a very rich way. Most flavorful tasty sweet water fish is Rohu. This fish is from Carp family.
So that is going to wrap this up for this special food nawabi rui (rohu in a thick white gravy) recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
