Name: Nasi Dagang with Fish Curry
Yield: 10
Ingredients: 50.0g Shallot Paste; 10.0g Ginger Paste; 15.0g Fenugreek seed; 500.0g Glutanous rice; 500.0g Brown Rice; 150.0ml Coconut Milk; 15.0g Knorr Chicken Stock 500g; 5.0g Salt; 1400.0ml Filtered Water; 30.0g Corn Oil; 800.0g Mackerel fish; 4.0g Asam, slice; 60.0g Shallot Paste; 20.0g Garlic, blend to paste; 20.0g Ginger Paste; 20.0g Cili boh; 5.0g Turmeric Powder; 2.0g Fennel Powder; 2.0g Coriander Powder; 2.0g Cumin Powder; 15.0g Chilli Padi; 15.0g Fish Curry Powder; 200.0ml Coconut Milk; 20.0g Knorr Chicken Stock 500g; 10.0g Knorr Lime Flavoured Powder 400g

Preparation

Cook the Rice
- Blend shallot and ginger into paste
- Heat up corn oil
- Saute all blended paste ingredient to fragrant
- Add in all remain ingredients
- Steam to cook
Boil the Fish
20 minutes
- Boil the fish with asam slice to cook for 20 minutes
Curry Paste
- In a pot, combine all blended paste ingredients with powder ingredients.
Serving
- Add water and coconut milk in the pot. Bring to boil.
- Add cooked fish when boiling.

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Nasi Dagang with Fish Curry

This is a popular meal in the states on the East Coast of Peninsular Malaysia, usually served with curry fish.

Ingredients

Cook the Rice

Boil the Fish

Curry Paste

Serving