Nasi Dagang (Coconut Rice with Fish Curry)
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Ingredients
- 320 g basmati rice
- 300 ml tinned coconut milk
- 1 tsp dried fenugreek leaves (kasuri methi)
- 500 g tuna steaks
- 4 shallots
- 3 garlic cloves
- 2 tbsp curry powder
- 1 tbsp tamarind paste
Nutrition (per serving)
- Calories
- 617 kcal
- Protein
- 39.5 g
- Carbohydrate
- 72.2 g
- of which sugars
- 5.3 g
- Fat
- 18.6 g
- of which saturates
- 13.5 g
- Fibre
- 4 g
- Salt
- 0.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice, then cook it with the coconut milk, 280ml water and the fenugreek leaves: bring to the boil, cover and simmer on the lowest heat for 12 minutes, then rest for 10 minutes.
- 2
Blend the shallots and garlic with the curry powder to a paste.
- 3
Fry the paste in a pan for 5 minutes until fragrant, then add 300ml water and the tamarind paste and bring to a simmer.
- 4
Cut the tuna into large chunks, add to the curry and simmer for 8-10 minutes until cooked through and no longer pink in the centre.
- 5
Fluff the coconut rice and serve with the fish curry spooned over.
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