Nasi Dagang With Tuna Curry
Nasi Dagang translates to “trade rice”, referring to the variety of rice used in the dish. Traditionally served with a rich tuna curry cooked with palm oil and coconut milk, this Malaysian dish is full of flavor!
Let's start cooking!
Step 1 - Simmer tuna fillets
- Place tuna fillets in a stock pot and cover with 500 ml water, adding tamarind slices and 3 tsp sea salt
- Simmer over medium heat until the fish has cooked, then remove from heat and leave to cool. Store chilled in refrigerator overnight.
Step 2 - Cook rice
- In a bowl, add Thai fragrant rice, Kelantanese red rice and glutinous rice. Mix well.
- Steam rice for 20 minutes. Set aside.
- Mix 250 ml coconut milk, 5 sliced shallots, and fenugreek in a bowl. Season to taste with salt and pepper.
- In a bowl, add the semi-cooked rice and the coconut milk mixture, mixing well. Allow the rice to sit for 10 minutes, then return the bowl to the steamer and continue to steam for 10 minutes, or until cooked.
Step 3 - Cook curry
- In a large bowl, mix together curry powder, kurma powder, and dried chili paste. Set aside this paste.
- In a large pan, heat palm oil, then stir-fry ginger, 8 sliced shallots, and garlic until slightly browned.
- Add in paste and continue to fry for 10 minutes or until fragrant.
- Pour tuna into the mixture with its soaking liquid and boil. Add 250 ml coconut milk, and bring to a boil once more.
- Season with salt and sugar and lower the heat immediately to a simmer for 5 minutes. Remove from heat.
Garnish and serve!
Serve with rice by the side.