Nasi Kerabu with Fish
Lunch • India
How to Make Nasi Kerabu with Fish (Traditional & Healthy Version)
Nasi Kerabu with Fish is a vibrant and aromatic rice dish that celebrates the harmony of herbs, spices, and fresh ingredients. While its roots are in Malaysia, this recipe is adapted for the Indian kitchen, using locally available ingredients and spices, making it a delightful fusion for Indian palates. The dish features blue-tinted rice, traditionally colored with butterfly pea flowers (shankhpushpi), topped with grilled or pan-seared fish and a medley of fresh herbs and salad, creating an appealing and nutritious lunch option. Indian cuisine is known for its emphasis on wholesome grains and fresh produce. The use of shankhpushpi not only adds a unique color but also brings therapeutic benefits, resonating with the Ayurvedic principles of our cuisine. Nasi Kerabu with Fish is a perfect choice for festivals like Holi or family gatherings, offering a twist to regular rice dishes. Its blend of flavors – citrusy, herby, and mildly spicy – makes it both satisfying and refreshing, ideal for health-conscious individuals and those looking to enjoy authentic, flavorful Indian meals.
Ingredients(for 1 medium bowl rice with 1 fish fillet and salad)
- 2 cups Cooked rice (basmati or sona masuri) (preferably a day old)
- 10-12 flowers Shankhpushpi (butterfly pea flowers) (for natural blue coloring)
- 2 pieces Fresh fish fillets (rohu or surmai) (cleaned and deboned)
- 1/2 tsp Haldi (turmeric powder)
- 1/2 tsp Lal mirch powder (red chilli powder)
- 1 tbsp Nimbu ka ras (lemon juice)
- to taste Salt
- 1/4 cup Coconut (freshly grated)
- 1/4 cup Coriander leaves (chopped)
- 1/4 cup Mint leaves (chopped)
- 1 small Onion (finely sliced)
- 1/2 medium Cucumber (julienned)
- 1 tbsp Groundnut oil (for pan-searing fish)
Instructions
- 1
Soak shankhpushpi flowers in 1/2 cup hot water for 10 minutes. Strain and reserve the blue water.
10 minutes
Use more flowers for a deeper blue hue.
- 2
Mix the blue water with cooked rice and gently toss to ensure even coloring. Set aside.
3 minutes
Fluff rice with a fork for best texture.
- 3
Marinate fish fillets with haldi, lal mirch powder, nimbu ka ras, and salt. Let it rest for 5 minutes.
5 minutes
Marinate longer for deeper flavor.
- 4
Heat groundnut oil on a tawa. Pan-sear the fish fillets on medium flame until golden and cooked through, about 3-4 minutes per side.
8 minutes
Do not overcrowd the tawa for even cooking.
Why This Dish is Healthy
Nasi Kerabu with Fish is a healthy choice due to its focus on whole foods, minimal oil, and natural ingredients. Pan-searing instead of deep-frying keeps the fat content low. The combination of lean protein, fiber-rich rice, and a nutrient-dense salad delivers sustained energy and helps manage blood sugar. It's free from heavy creams or refined flours, making it ideal for weight management and overall wellness.
This Nasi Kerabu with Fish recipe is rich in lean protein from fish, essential for muscle repair and satiety. The use of whole, unpolished rice provides complex carbohydrates and fiber, supporting digestive health. Fresh herbs like coriander and mint are packed with antioxidants, vitamins A and C, and minerals such as potassium and magnesium. Shankhpushpi has traditional benefits for cognition and stress relief. The inclusion of fresh vegetables adds micronutrients and hydrates the body, making this a balanced and wholesome meal.
Pro Tips
- 💡Tip 1: Use day-old rice for best results and non-sticky grains.
- 💡Tip 2: Shankhpushpi can be replaced with blue pea flower powder if fresh flowers are unavailable.
- 💡Tip 3: Add a spoonful of roasted peanuts for extra crunch and nutrition.
Storage & Serving
Store leftover rice and fish separately in airtight containers in the refrigerator. Consume within 24 hours for best taste. The herb salad is best made fresh.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 550.0 kcal |
