Ingredients
- 2 cups (400g) jasmine rice
- 1 cup (200g) glutinous rice
- 1 cup (240ml) coconut milk
- 1 cup (240ml) water
- 1 teaspoon salt
For the Fish Curry
- 2 cups (480ml) coconut milk
- 12 ounces (340g) tuna or mackerel, cut into chunks
- 3 shallots
- 3 cloves garlic
- 1 inch (2 ½ cm) fresh ginger
- 2 dried red chilies
- 1 teaspoon turmeric powder
- 1 tablespoon tamarind paste
Optional Garnishes
- fried shallots
- sliced boiled eggs
- pickled vegetables
Method
- Rinse the jasmine rice and glutinous rice until the water runs mostly clear.
- Soak the rice mixture in water for about 30 minutes, then drain.
- Steam the rice mixture for about 20 minutes until partially cooked.
- Mix the coconut milk, water and salt, then gently combine with the rice and steam again until the grains are fully tender.
- Blend the shallots, garlic, ginger and dried chilies into a paste for the curry.
- Heat the paste in a pan until fragrant, then add coconut milk, turmeric and tamarind paste.
- Add the fish pieces and simmer gently until cooked through and the curry thickens slightly.
- Serve the coconut rice with fish curry and garnish with fried shallots, eggs and pickled vegetables.
Notes
- A steamer helps achieve the traditional texture for nasi dagang rice, though a rice cooker can also be used.