How to Make Perfect Nawabi Rui (rohu in a thick white gravy)

Nawabi Rui (rohu in a thick white gravy). Learn how to make super easy Rui fish cooked in Mustard seeds gravy This is an Indian fish recipe and it is prepared in typical Bengali method. This is a very unique rohu fish recipe. Fish cooked in milk and tomato gravy.

This is usually made with Rui /Rohu or Katla fish. It's not so rich but it looks very delicious and yummy. Best enjoyed with bengali style fried rice or puloa. You can have Nawabi Rui (rohu in a thick white gravy) using 18 ingredients and 15 steps. Here is how you achieve that.

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

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

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Nawabi Rui (rohu in a thick white gravy) instructions

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.

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