Nasi Dagang Gulai Ikan

Nasi Dagang Gulai Ikan Tongkol Dan Acar Jelatah (Fragrant and Glutinous Rice Cooked in Coconut Milk with Tuna Curry and Pickled Vegetables)

Traditionally, nasi dagang was usually eaten for breakfast and on special celebrations, such as on Hari Raya morning. This dish has become so popular, it is now eaten all the time.

Zainab Ahmad Shiyuti is the co-owner of the Belanga restaurants. This recipe was first published in Flavours magazine.

Print Recipe
Servings
10servings
Servings
10servings
Print Recipe
Servings
10servings
Servings
10servings
Ingredients
Nasi Dagang
Gulai Ikan Tongkol
Acar Jelatah
To serve
Servings: servings
Units:
Instructions
To cook nasi dagang:
  1. Drain the rice, then place in a rice cooker filled with 1.5 litres of water. Cook for about 15 minutes until rice is half-cooked. Add the remaining ingredients and steam until rice is fully cooked.
To cook gulai:
  1. Sprinkle some salt on the fish and steam until cooked, about 20 minutes. Remove from heat and set aside. Place the shallots, turmeric root, young ginger and galangal into a blender and blitz to form a paste – add some water if necessary. Heat a pot over medium heat, add the oil and sauté the paste. Once fragrant, add the curry powder and stir until brown, about 15 minutes. Pour in the coconut milk and bring to a boil. Add the fish, bird’s eye chillies, sugar and salt and cook for 20 minutes. Remove from heat.
To make acar:
  1. Place all the ingredients into a bowl and mix well. Leave to pickle for at least 1 hour.
To serve:
  1. Pack the rice into a rectangular container and unmould onto a plate or dulang (tray) lined with a banana leaf. Ladle some gulai ikan tongkol into a bowl and place on the tray, along with the acar and serving accompaniments.

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