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Nasi Dagang – Steamed Rice with Fish Curry
More recipes: Indonesian recipes · All Asian recipes
Nasi Dagang – Steamed Rice with Fish Curry
Laura Chen
4
30 minutes
60 minutes
500
Malay
Main dish
Nasi Dagang is a breakfast dish from Terengganu and Kelantan on Malaysia's east coast: rice steamed in coconut milk, served with a fish curry made from mackerel or tuna. You eat the mild coconut rice together with the tangy, hot curry of tamarind and chili.
Ingredients
- 300 g rice, preferably a mix of regular and glutinous rice
- 200 ml coconut milk
- 1 piece ginger
- 1 stalk lemongrass
- 1 liter water
- 4 mackerel or tuna steaks
- 2 tbsp curry powder
- 1 tsp turmeric
- 2 garlic cloves
- 1 large onion
- 2 red chilies
- 200 ml coconut milk (for the curry)
- 1 tsp tamarind paste
- Salt and sugar to taste
- Fresh cilantro and sliced cucumber for garnish
Instructions
- Wash the rice and combine it with the coconut milk, the sliced ginger, the lemongrass and a pinch of salt in a steamer.
- Bring the water to a boil and steam the rice for about 30 minutes, until soft and fragrant.
- For the curry, finely chop the onion, garlic and chilies and sauté them in a little oil.
- Add the curry powder and turmeric and keep stirring until fragrant.
- Add the fish steaks and fry briefly, then stir in the coconut milk and tamarind paste.
- Simmer the curry over medium heat until the fish is cooked through and the sauce thickens.
- Season with salt and sugar.
- Divide the steamed rice among plates, spoon the fish curry over it and garnish with fresh cilantro and sliced cucumber.
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More recipes: Indonesian recipes · All Asian recipes