Nasi Dagang (Coconut Rice with Tuna Curry)

Name: Nasi Dagang (Coconut Rice with Tuna Curry)
Total time: 1 h 30 min
Yield: 4
Cuisine: Malaysian (Malay / Terengganu)
Ingredients: 250 g Jasmine rice; 150 g Glutinous rice; 400 ml Coconut milk; 1 tsp Fenugreek seeds; 4 Shallots, thinly sliced; 3 cm Ginger, cut to matchsticks; 1.5 tsp Salt; 500 g Tuna (ikan tongkol) steaks, or mackerel; 10 Dried red chillies, soaked; 6 Shallots, for the curry; 3 Garlic cloves; 2 cm Galangal; 1 stalk Lemongrass, bruised; 3 tbsp Fish curry powder; 300 ml Coconut milk, for the curry; 1 tbsp Tamarind paste; 1 tsp Sugar; 3 tbsp Neutral oil; 1 Cucumber, sliced, dressed with 2 tbsp vinegar and 1 tsp sugar

'Trader's rice' — a mix of ordinary and glutinous rice steamed with coconut milk, fenugreek and shallots until rich and slightly sticky, served with gulai ikan tongkol, a thick tuna curry, and a spoon of pickled cucumber. Breakfast on Malaysia's east coast, sold wrapped in banana leaf from dawn.

Nguồn

Công thức của Malay home kitchens · 🏺 Truyền thống · Malay household cooking, Peninsular Malaysia

Terengganu · trader's rice — An ownerless regional dish, so no cook is credited. The cited article confirms nasi dagang as a Malaysian dish of rice steamed in coconut milk with fish curry and pickled cucumber and carrot, a breakfast food of Peninsular Malaysia's east coast states and neighbouring southern Thailand. The rice blend, the double-steam method, the curry paste, timings and quantities are this book's own.

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Các bước

Drain the soaked rices and steam them in a cloth-lined steamer 20 minutes.
Turn the rice into a bowl. Warm the 400 ml coconut milk with the fenugreek, shallots, ginger and salt, pour it over the rice, stir well and leave 15 minutes to absorb.
Return the rice to the steamer and steam 20 minutes more until tender, glossy and lightly sticky.
💡 Two steamings with a soak between. That is the traditional method and it is what keeps the coconut from making the rice mushy — it goes in cooked, not raw.
Meanwhile, the curry: blend the chillies, shallots, garlic and galangal to a paste. Fry it in the oil with the lemongrass 6 minutes, add the curry powder and stir 1 minute.
Add the 300 ml coconut milk, tamarind, sugar and a teaspoon of salt. Simmer 5 minutes, then slide in the tuna and cook gently 12 minutes until it flakes and the gravy is thick and orange.
Serve the rice with a piece of tuna and plenty of gravy over it, and the pickled cucumber alongside.

💡 Mẹo

Terengganu's version uses a special reddish-brown local rice (beras nasi dagang) that no soaking of white rice fully reproduces. Kelantan's is whiter and is what this recipe makes.
A halved boiled egg and a spoon of sambal go on the plate at most stalls.