Nasi Dagang Recipe (East Coast Fish Curry Rice)

Glutinous rice: This type of rice becomes sticky when cooked and is essential for the authentic texture of Nasi Dagang.

Coconut milk: Adds a rich and creamy texture to both the rice and the curry.

Salt: Enhances the flavors of the dish.

Fish: Tuna or mackerel are commonly used, providing a hearty and flavorful protein.

Curry powder: A blend of spices that gives the curry its distinctive taste.

Tamarind paste: Adds a tangy and slightly sour flavor to the curry.

Cooking oil: Used for sautéing the aromatics.

Onion: Adds sweetness and depth to the curry.

Garlic: Provides a pungent and aromatic base.

Ginger: Adds a warm and spicy note to the dish.

To enhance the flavor of the fish curry, toast the curry powder in a dry pan over medium heat for about 1-2 minutes before adding it to the sautéed onion, garlic, and ginger. This will release the essential oils and deepen the aroma of the spices, giving your curry a richer taste.

• glutinous rice - Substitute with jasmine rice: Jasmine rice has a similar texture and can absorb flavors well, making it a good alternative for glutinous rice.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a bit of coconut extract can mimic the flavor and creaminess of coconut milk.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.

• fish (tuna or mackerel) - Substitute with salmon: Salmon has a rich, fatty texture that can hold up well in a curry, similar to tuna or mackerel.

• curry powder - Substitute with garam masala: Garam masala has a complex blend of spices that can provide a similar depth of flavor to curry powder.

• tamarind paste - Substitute with lemon juice: Lemon juice can provide a similar tangy acidity that tamarind paste offers.

• cooking oil - Substitute with ghee: Ghee adds a rich, buttery flavor and can withstand high cooking temperatures, similar to cooking oil.

• onion - Substitute with shallots: Shallots have a milder, sweeter flavor that can serve as a good alternative to onions.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor when fresh garlic is not available.

• ginger - Substitute with ground ginger: Ground ginger can offer a similar spicy warmth, though it is more concentrated than fresh ginger.

• Allow the glutinous rice and fish curry to cool completely before storing. This helps prevent condensation, which can make the food soggy and spoil faster.
• Divide the rice and curry into individual portions. This makes it easier to reheat only what you need, reducing waste and maintaining freshness.
• Use airtight containers or heavy-duty freezer bags for storage. Ensure the containers are sealed tightly to prevent any air from entering, which can cause freezer burn.
• Label each container with the date and contents. This helps you keep track of how long the food has been stored and ensures you use the oldest items first.
• Store the glutinous rice and fish curry separately. This prevents the rice from becoming too soggy and allows you to reheat each component to its optimal temperature.
• For refrigeration, store the glutinous rice and fish curry in the coldest part of the fridge, usually the back. They can be kept for up to 3 days.
• For freezing, place the containers in the coldest part of the freezer. The glutinous rice and fish curry can be frozen for up to 3 months.
• When ready to reheat, thaw the fish curry and glutinous rice in the refrigerator overnight. This ensures even thawing and prevents the growth of harmful bacteria.
• Reheat the glutinous rice in a microwave or steamer until it’s hot and fluffy. Add a splash of coconut milk if it seems dry.
• Reheat the fish curry in a saucepan over medium heat, stirring occasionally until it’s hot throughout. Add a little coconut milk or water if the curry has thickened too much during storage.

• For the glutinous rice:

  1. Microwave method: Place the rice in a microwave-safe dish. Sprinkle a few drops of water over it to add moisture. Cover with a damp paper towel and microwave on medium heat for 1-2 minutes, or until heated through.
  2. Steaming method: Place the rice in a heatproof bowl. Set up a steamer and steam the rice for about 5-7 minutes, or until it is warm and soft.
  3. Stovetop method: Add the rice to a non-stick pan with a splash of water. Cover and heat on low, stirring occasionally, until the rice is warmed through.

• For the fish curry:

  1. Microwave method: Transfer the fish curry to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on medium heat for 2-3 minutes, stirring halfway through, until the curry is hot.
  2. Stovetop method: Pour the fish curry into a saucepan. Heat over medium-low heat, stirring occasionally, until the curry is heated through. Add a splash of coconut milk or water if the curry has thickened too much.
  3. Oven method: Preheat the oven to 350°F (175°C). Place the fish curry in an oven-safe dish and cover with foil. Bake for 15-20 minutes, or until the curry is hot and bubbling.

• Rice cooker: Used to cook the glutinous rice with coconut milk and salt until done.

• Pot: Used to cook the fish curry by simmering the fish with coconut milk, salt, and tamarind paste.

• Knife: Essential for cutting the fish into pieces and slicing the onion and ginger.

• Cutting board: Provides a safe surface for cutting the fish, onion, and ginger.

• Measuring cups: Used to measure the glutinous rice, coconut milk, and other ingredients accurately.

• Measuring spoons: Used to measure the salt, curry powder, and tamarind paste accurately.

• Spoon: Used for stirring the ingredients in the pot and for serving the cooked rice and fish curry.

• Bowl: Used to soak the glutinous rice overnight.

• Colander: Used to drain the soaked glutinous rice before cooking.

• Spatula: Used to sauté the onion, garlic, and ginger until fragrant.

Soak rice ahead: Soak the glutinous rice overnight to save time on the day of cooking.

Pre-cut ingredients: Pre-cut the fish, onion, garlic, and ginger the night before.

Use a rice cooker: Utilize a rice cooker to cook the glutinous rice effortlessly while you prepare the fish curry.

Measure spices in advance: Measure out the curry powder, salt, and tamarind paste ahead of time to streamline the cooking process.

Batch cook: Make a larger batch of fish curry and glutinous rice to enjoy leftovers for another meal.