Nasi Dagang with Fish Curry

A well-known breakfast-time meal that is vastly popular with the people of Terengganu and Kelantan, nasi dagang (traders' rice) is a traditional delight comprising rice that is cooked in coconut milk, thus rendering it soft, milky and utterly delicious. Most times, it is served with either curries or sambal to provide that flavourful, spicy touch.

 

INGREDIENTS:

FOR NASI DAGANG

300 g brown rice

5 g ginger

15 g garlic

20 g shallots

10 g mixed halba

50 g coconut cream

20 g salt

20 g sugar

 

FOR FISH CURRY

150 g mackerel fish

15 g shallots

10 g galangal

5 g ginger

10 g turmeric powder

35 g fish curry powder

5 g dry tamarind

10 g chili powder

35 g coconut cream

25 g sugar

20 g salt

 

METHOD:

TO MAKE NASI DAGANG

1. Place all ingredients in a medium-sized steamer, then stir to combine. Add in enough water to cover the rice by about 1 cm.

2. Steam the rice until cooked.

 

TO MAKE FISH CURRY

1. Place fish with dried tamarind in a pot of water, then cook until the meat is just cooked through. Drain the water from the fish.

2. Stir shallots, galangal, ginger, turmeric powder, fish curry powder and chili powder into 200 ml of water and bring to boil.

3. Add in coconut cream, then season with salt and pepper.

4. Add in cooked fish. Serve with nasi dagang.

 

Recipe by Chef Sabri Soid.

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