Nasi Kandar (Penang Rice with Mixed Curries)

Name: Nasi Kandar (Penang Rice with Mixed Curries)
Total time: 2 h
Yield: 4
Cuisine: Malaysian (Indian-Muslim / Penang)
Ingredients: 4 bowls Cooked jasmine rice; 4 Chicken legs; 4 tbsp Meat curry powder; 1 tsp Turmeric powder; 3 tbsp Yogurt (or coconut milk); 3 Onions, sliced; 6 Garlic cloves, minced; 4 cm Ginger, grated; 3 sprigs Curry leaves; 3 tbsp Fish curry powder; 400 g Mackerel or tenggiri steaks; 12 Okra; 2 Tomatoes, quartered; 2 tbsp Tamarind paste; 400 ml Coconut milk; 800 ml Water; 10 tbsp Neutral oil; 2.5 tsp Salt; 4 Cucumber slices and papadum, to serve

Steamed rice with a fried chicken leg, a spoon of okra curry and a spoon of fish curry, then — the part that matters — the server flooding the plate with a ladle from every gravy pot at once. 'Banjir', flooded. Brought to Penang by Tamil Muslim traders who carried it on a pole, and now the reason people drive to Penang.

المصدر

الوصفة من Malaysian mamak stalls · 🏺 تقليدي · Indian-Muslim (mamak) stall cooking — Malaysia's 24-hour street kitchen

Penang · rice flooded with curries — An ownerless regional dish, so no cook is credited. The cited article confirms nasi kandar as a northern Malaysian dish from Penang introduced by Tamil Muslim traders, of steamed rice with an array of curries, side dishes and gravies of vegetables, seafood or meat, predominantly sold at Muslim-owned Indian curry-rice establishments. The two-gravy minimum, the chicken marinade, the flooding order, timings and quantities are this book's own.

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الخطوات

Marinate the chicken legs in 2 tablespoons of the meat curry powder, the turmeric, yogurt and a teaspoon of salt for 30 minutes, then shallow-fry in 6 tablespoons of oil 8 minutes a side until deep golden and cooked through. Drain.
Fish curry: fry a third of the onions, garlic and ginger with a sprig of curry leaves in 2 tablespoons of oil 5 minutes. Add the fish curry powder, stir 1 minute, then 400 ml water, tamarind, half the tomatoes and a teaspoon of salt. Simmer 10 minutes, add the fish and okra, and cook 10 minutes more.
Chicken gravy (kuah ayam): fry the remaining onions, garlic, ginger and curry leaves in 2 tablespoons of oil until soft. Add the remaining meat curry powder, stir 1 minute, then the remaining water, tomatoes, coconut milk and salt. Simmer 25 minutes until it is a thin, orange, pourable gravy.
💡 Two gravies minimum, and both thin. Nasi kandar is not one curry — it is the mixing of several on the plate, and thick gravies do not mix.
Plate: a mound of rice, a chicken leg, a piece of fish and a few okra on top.
Banjir it: ladle the fish curry over one side and the chicken gravy over the other, then a little of each over the middle so the plate is flooded and the gravies run together. Cucumber and papadum on the side.

💡 نصائح

At a real nasi kandar counter there are six to ten pots and you point. The two here are the minimum; a dhal and a squid curry are the usual next additions.
Kandar is the pole the seller once carried the pots on. The word survives on every shop sign in Penang.