Nasi dagang (coconut rice with fish curry)

An east Malaysian (Terengganu, Kelantan) breakfast: rice twice-steamed with coconut milk, mixed with glutinous rice and fenugreek seeds, with a coconut tuna curry. Sold at the dawn markets of coastal towns.

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Method

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1. Mix the two kinds of rice, rinse, and soak for at least 3 hours. Soak the fenugreek seeds separately for 1 hour. ⏱ Timer: 3 h
2. Drain the rice, and steam for 20 minutes. ⏱ Timer: 20 min
3. Take it out into a bowl, mix with the coconut milk, salt, fenugreek seeds, shallots and ginger, then return to the steamer, and steam for a further 20 minutes, until soft and glossy. ⏱ Timer: 20 min
4. For the curry, fry the shallot-garlic-ginger paste and the lemongrass in the oil for 5 minutes, then add the curry powder mixed with a little water, and fry for a further 3 minutes, until the oil separates. ⏱ Timer: 5 min
5. Pour in the water, coconut milk and tamarind juice, season with the sugar and salt, and cook for 10 minutes. ⏱ Timer: 10 min
6. Add the fish steaks, and cook over low heat for 10 minutes, shaking the pot instead of stirring, until the fish is cooked through. ⏱ Timer: 10 min
7. Serve the rice with the fish curry and pickle.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The glutinous rice gives it its characteristic, slightly sticky texture.
• The curry can be made the day before, and tastes even better the next day.

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More southeast asian ideas

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• Khai jiao (crispy Thai omelette with rice)
• Jok (Thai rice porridge with ginger and meatballs)
• Khao tom (Thai rice soup with pork)
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• Bánh bao (steamed stuffed buns)
• Bánh mì thịt (Vietnamese baguette with pork and pickled vegetables)
• Bánh cuốn (steamed rice sheet rolls with mushroom and pork filling)

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