Nasi Dagang with Fish Curry

Malaysian • Non-Vegetarian

550

kcal

5.2g

Protein

27.5g

Carbs

4.1g

Fat

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How to Make Nasi Dagang with Fish Curry (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Nasi Dagang with Fish Curry is a beloved Malaysian dish, hailing from the East Coast, particularly Terengganu and Kelantan. The name 'Nasi Dagang' translates to 'Trader's Rice,' reflecting its origins as a hearty meal enjoyed by traders and travelers. This dish features fragrant rice steamed with santan (coconut milk) and aromatic local ingredients like halba (fenugreek), pandan leaves, and lemongrass, paired with a rich, spiced fish curry. Traditionally served as a breakfast or festive snack, it's now enjoyed across Malaysia at any time of day. What sets Malaysian Nasi Dagang apart is its beautiful balance of flavors — creamy, subtly sweet rice contrasted with the tangy, savory notes of the fish curry. The use of fresh local herbs and spices like galangal, turmeric, and daun limau purut (kaffir lime leaves) creates a deeply aromatic experience. This healthy version adjusts the coconut milk content and uses lean fish, making it suitable for calorie-conscious eaters without sacrificing authenticity. Nasi Dagang with Fish Curry is a symbol of Malaysia’s culinary diversity, harmonizing Malay, Thai, and local influences into an unforgettable dish.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Ingredients(for 1 medium plate with rice and fish curry)

1 cup Beras Nasi Dagang (mixed rice: Thai red rice or brown rice + glutinous rice) (washed and soaked for 4 hours)
3/4 cup Santan (light coconut milk) (use low-fat for health)
2 pieces Pandan leaves (tied into knots)
1/2 tsp Halba (fenugreek seeds)
1/2 tsp Salt
200g Ikan tongkol (tuna) or firm white fish (cut into large chunks)
1 stalk Lemongrass (bruised)
3 bulbs Shallots (sliced)
2 cloves Garlic (sliced)
1 tsp Fresh turmeric or turmeric powder
1 tbsp Chili paste (adjust for spice)
2 tbsp Tamarind juice (from asam jawa)
2 leaves Daun limau purut (kaffir lime leaves) (torn) - optional

Instructions

1
Rinse and soak the beras Nasi Dagang (rice blend) for at least 4 hours. Drain and steam the rice with pandan leaves and halba for 15 minutes.
15 minutes
Soaking helps the rice cook evenly and absorb the santan flavor.
2
Transfer the steamed rice into a bowl. Gently fold in the santan (coconut milk) and salt while the rice is still hot. Cover and let it absorb for 10 minutes.
10 minutes
Use light santan for a creamy texture with fewer calories.
3
Prepare the fish curry base by sautéing shallots, garlic, lemongrass, and turmeric in a nonstick pan with minimal oil until fragrant.
5 minutes
Keep the heat medium to avoid burning the spices.
4
Add chili paste and continue to stir until the oil separates and the paste darkens slightly.
3 minutes
For milder curry, use less chili paste.

Why This Dish is Healthy

By using light coconut milk and lean fish, this Nasi Dagang recipe cuts down on calories and saturated fat, making it suitable for weight management and heart health. The inclusion of whole grains and aromatic herbs adds fiber and micronutrients. This balanced meal delivers slow-release energy, keeping you full and energized. It's a wholesome choice for anyone seeking authentic Malaysian flavor without excess calories.

This Nasi Dagang with Fish Curry recipe is high in lean protein from fish and provides complex carbohydrates from a mix of red rice and glutinous rice. Using light santan reduces saturated fat while retaining creamy flavor. The dish is rich in vitamins B and E, minerals like potassium and magnesium, and antioxidants from turmeric and lemongrass. Including fresh herbs and spices supports immunity and digestion.

Pro Tips

💡Tip 1: Soak the rice blend in advance for fluffier texture.
💡Tip 2: Use fresh local fish for the best flavor and nutrition.
💡Tip 3: Adjust santan and spice levels to suit your dietary goals.

Storage & Serving

Store leftover rice and curry separately in airtight containers in the refrigerator for up to 2 days. Reheat rice by steaming or microwaving with a splash of water, and warm curry gently on the stove.

Best served: Breakfast or Lunch