Nawabi Rui (rohu In A Thick White Gravy)

Nawabi Rui (rohu in a thick white gravy)

Nawabi Rui (rohu in a thick white gravy)

By: Avik Roy Chowdhury via

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

  • 4 big pieces of rohu fish marinated with salt and lemon juice
  • 1/2 an onion paste
  • 1 tablespoon ginger garlic paste
  • 4 tablespoons full fat plain yoghurt
  • 1 tablespoon cashew-poppy seed paste
  • 1 teaspoon resin paste
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon nutmeg powder
  • Whole garam masala-
  • 1 bay leaf
  • 2 cinnamon sticks
  • 6 cardamoms
  • 4 pepper corns
  • 2 dried red chilli
  • 1 teaspoon garam masala powder
  • 1 teaspoon keora water
  • to taste Ghee
  • Mustard oil

Method for "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