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
-
Shallot Paste 50 g
-
Ginger Paste 10 g
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Fenugreek seed 15 g
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Glutanous rice 500 g
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Brown Rice 500 g
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Coconut Milk 150 ml
-
Salt 5 g
-
Filtered Water 1400 ml
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Corn Oil 30 g
Boil the Fish
-
Mackerel fish 800 g
-
Asam, slice 4 g
Curry Paste
-
Shallot Paste 60 g
-
Garlic, blend to paste 20 g
-
Ginger Paste 20 g
-
Cili boh 20 g
-
Turmeric Powder 5 g
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Fennel Powder 2 g
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Coriander Powder 2 g
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Cumin Powder 2 g
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Chilli Padi 15 g
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Fish Curry Powder 15 g
Serving
-
Coconut Milk 200 ml
-
Salt 5 g
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.