Nasi Dagang Terengganu Style
80% asli · Malaysian
A regional variation from Terengganu, often featuring a slightly different curry profile and accompaniments, sometimes with a spicier 'gulai darat' or served with 'kerutuk' (a drier, spiced coconut curry). This version uses a richer, slightly drier curry.
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
- Fish (e.g., mackerel, snapper)500g
- Thick coconut milk300 ml
- Dried chilies15-20
- Shallots10
- Garlic5 cloves
- Galangal1 inch
- Turmeric1 inch
- Lemongrass2 stalks
- Candlenuts3-4
- Shrimp paste (Belacan)1 tsp
- Tamarind paste1 tbsp
- Sugar1 tsp
- Saltto taste
- Pickled vegetables (Acar Timun)1 cup
- Hard-boiled eggs4
Langkah
- 1
Cook the rice with coconut milk, fenugreek seeds, salt, and water until tender.
- 2
Prepare the kerutuk paste: Soak dried chilies, then blend with shallots, garlic, galangal, turmeric, candlenuts, and shrimp paste.
- 3
In a pot, sauté the paste with bruised lemongrass until fragrant. Add the fish and stir to coat. Gradually add the thick coconut milk.
- 4
Cook over medium-low heat, stirring frequently, until the sauce thickens and the oil separates, creating a drier curry. Add tamarind paste, sugar, and salt. Cook until the fish is done and the sauce is rich and coating.
- 5
Serve the rice with the kerutuk fish curry, pickled vegetables, and a hard-boiled egg.
