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
- 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)
Step-by-step instructions
Step 1 · Soak shankhpushpi flowers in 1/2 cup hot water for 10 minutes
Soak shankhpushpi flowers in 1/2 cup hot water for 10 minutes. Strain and reserve the blue water.
Step 2 · Mix the blue water with cooked rice and gently toss to ensure even ...
Mix the blue water with cooked rice and gently toss to ensure even coloring. Set aside.
Step 3 · Marinate fish fillets with haldi
Marinate fish fillets with haldi, lal mirch powder, nimbu ka ras, and salt. Let it rest for 5 minutes.
Step 4 · Heat groundnut oil on a tawa
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.
Step 5 · Prepare the herb salad: mix coriander
Prepare the herb salad: mix coriander, mint, onion, cucumber, and coconut in a bowl. Lightly season with salt and a few drops of nimbu ka ras.
Step 6 · To serve
To serve, place blue rice in a bowl, top with seared fish fillet, and garnish with the herb salad on the side.
Why this recipe 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.
A note on tradition
While Nasi Kerabu originates from Malaysia, its adaptation in India highlights our love for aromatic rice dishes and fresh ingredients. Dishes with colored rice are especially popular during festivals like Holi, symbolizing celebration and vibrancy. The use of shankhpushpi is rooted in Ayurveda, and fish is commonly enjoyed in coastal and eastern states like West Bengal and Kerala. This recipe is often relished as a festive meal or a special weekend lunch.