Nasi Dagang (Coconut Rice with Fish Curry)

Ingredients

Rice

• 400 g (2 cups) white rice, such as jasmine
• 200 g (1 cup) glutinous rice
• 350 ml coconut milk
• 150 ml water
• 1 1/2 tsp salt
• 1 tsp sugar
• 1 tsp fenugreek seeds (halba)
• 5 shallots, thinly sliced
• 3 cm piece ginger, cut into thin strips

Fish curry (gulai ikan tongkol)

• 600 g tuna steaks (tongkol or yellowfin), cut into large chunks
• 1 tsp ground turmeric
• 6 shallots
• 4 cloves garlic
• 3 cm piece ginger
• 2 cm piece galangal
• 2 stalks lemongrass, white part sliced
• 3 tbsp chilli paste (cili boh)
• 3 tbsp fish curry powder
• 3 tbsp cooking oil
• 1 tsp fenugreek seeds (halba)
• 400 ml coconut milk
• 300 ml water
• 2 tbsp tamarind pulp, mixed with 60 ml water and strained
• 3 dried sour fruit slices (asam keping)
• 20 g palm sugar (gula melaka)
• 1 1/2 tsp salt

Cucumber pickle (acar timun)

• 1 cucumber, seeded and cut into thin sticks
• 1 carrot, cut into thin sticks
• 2 shallots, sliced
• 1 red chilli, sliced
• 2 tbsp vinegar
• 1 tbsp sugar
• 1/2 tsp salt

To serve

• 6 hard-boiled eggs, halved

Method

1. Rinse the white rice and glutinous rice together until the water runs clear, then soak them in plenty of water for at least 4 hours or overnight. Drain well.
2. Line a steamer tray with a cloth or banana leaf, spread the rice over it and steam over boiling water for 25 minutes.
3. Meanwhile, warm the coconut milk, water, salt and sugar in a saucepan until the sugar dissolves; do not let it boil.
4. Tip the steamed rice into a large bowl. Stir in the warm coconut milk, fenugreek seeds, shallots and ginger, cover and leave for 10 minutes so the rice absorbs the liquid.
5. Spread the rice back on the steamer tray and steam for 25 minutes more, until the grains are soft and tender. Fluff with a fork and keep covered.
6. For the curry, rub the tuna with the turmeric and a pinch of salt. Blend the shallots, garlic, ginger, galangal and lemongrass with 3 tbsp water to a paste. Mix the curry powder with 4 tbsp water to a thick paste.
7. Heat the oil in a wide pot over medium heat and fry the fenugreek seeds for 30 seconds. Add the blended paste and fry for 6 minutes, then add the chilli paste and curry paste and fry for 5 minutes more, until fragrant and the oil separates.
8. Add the coconut milk, water, tamarind water, sour fruit slices, palm sugar and salt and bring to a gentle boil. Lower the heat, add the tuna and simmer for 12–15 minutes without stirring too much, until the fish is cooked and the gravy is thick. Taste for salt and sourness.
9. For the pickle, toss the cucumber, carrot, shallots and chilli with the vinegar, sugar and salt and leave for 15 minutes.
10. Serve the rice with the fish curry spooned over, the pickle and the boiled eggs.

Tips

• Nasi dagang rice: in Terengganu a special reddish rice is used. Any jasmine rice works well here; the glutinous rice is what gives the right texture.
• Fish: mackerel or other firm, meaty fish also work. Tuna stays moist as long as it is not over-stirred.
• Rice cooker: after soaking, cook the rice with the coconut milk mixture on the normal setting, then stir in the shallots, ginger and fenugreek and leave on warm for 15 minutes. It is softer and less fluffy than steamed.
• Make ahead: the curry tastes better the next day and keeps for 3 days in the fridge.