Dagang Rice with Tuna Curry

Name: Dagang Rice with Tuna Curry (Nasi Dagang Dan Gulai Ikan Tongkol)
Cuisine: Malaysian
Ingredients: Dried sour fruit (asam gelugor) 2 pieces; Fenugreek 2 tsp; Salt to taste; Tuna 350 g (12⅓ oz), cut into steaks; Coconut milk 750 ml (24 fl oz / 3 cups), extracted from 1½ grated coconuts and 750 ml (24 fl oz / 3 cups) water; Cooking oil 4 Tbsp; Rice 1 kg (2 lb 3 oz), soaked for a few hours, then washed and drained; Turmeric 2.5-cm (1-in) knob, peeled; Sugar to taste; Shallots 10, peeled and thinly sliced; Sugar 2 tsp; Salt 1 tsp; Ground chilli paste 3 Tbsp; Shallots 10, peeled; Galangal 2.5-cm (1-in) knob, peeled; Ginger 2.5-cm (1-in) knob, peeled and thinly sliced; Red chilli 1, seeded and halved; Green chilli 1, seeded and halved

Nasi Dagang Dan Gulai Ikan Tongkol

Preparation info

Difficulty
Medium

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Rice 1 kg (2 lb 3 oz), soaked for a few hours, then washed and drained

Asia
Malaysia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Prepare tuna curry. Combine ingredients for spice paste in a food processor and blend until smooth. Heat oil in a wok and fry spice paste for a few minutes until fragrant. Add coconut milk and dried sour fruit and simmer for a few minutes. Add fi sh and season with salt and sugar. Add chillies and simmer for another 5 minutes or until fi sh is fully cooked.
Prepa