Nasi Dagang Kelantan (Traditional)
Hidangan tradisional · Malaysian
A classic Nasi Dagang from Kelantan, featuring fragrant rice cooked in coconut milk and fenugreek, served with a rich fish curry (gulai ikan tongkol) and accompaniments.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Rice (Siam/Jasmine)3 cups
- Coconut milk400 ml
- Fenugreek seeds1 tbsp
- Saltto taste
- Wateras needed
- Mackerel (Tongkol)500g
- Coconut milk (for curry)600 ml
- Lemongrass2 stalks
- Galangal1 inch
- Turmeric1 inch
- Dried chilies10-15
- Shallots8-10
- Garlic4 cloves
- Shrimp paste (Belacan)1 tsp
- Tamarind paste2 tbsp
- Asam keping (Garcinia atroviridis)2-3 pieces
- Kaffir lime leaves3-4
- Sugar1 tsp
- Saltto taste
- Shredded cabbage1 cup
- Hard-boiled eggs4
- Fresh chilies (for garnish)1
- Toasted coconut flakes2 tbsp
Langkah
- 1
Rinse the rice thoroughly and drain. In a pot, combine rice, coconut milk, fenugreek seeds, salt, and enough water to cook the rice. Cook until the rice is tender and the liquid is absorbed, stirring occasionally to prevent sticking.
- 2
Prepare the curry paste: Soak dried chilies in hot water, then blend with shallots, garlic, galangal, turmeric, and shrimp paste until smooth.
- 3
In a pot, heat some oil and sauté the curry paste until fragrant. Add lemongrass stalks (bruised) and kaffir lime leaves. Pour in coconut milk and tamarind paste. Bring to a simmer.
- 4
Add the mackerel pieces, asam keping, sugar, and salt. Cook gently until the fish is cooked through and the curry has thickened. Do not overcook the fish.
- 5
Serve the cooked rice with the gulai ikan tongkol. Garnish with shredded cabbage, a hard-boiled egg, fresh chili slices, and toasted coconut flakes.
