Nasi Dagang with Spicy Tuna Curry

Ingredients

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1 inch ginger, sliced 1 inch ginger, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 can (200g) tuna, drained 1 can (200g) tuna, drained
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Fresh cilantro or mint, for garnish Fresh cilantro or mint, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and red chilies, and sauté until the onion becomes translucent.
3. 3.
   Add the ginger, garlic, lemongrass, turmeric powder, and coriander powder to the pot. Stir fry for 1-2 minutes until fragrant.
4. 4.
   Add the drained tuna to the pot and cook for another 2-3 minutes, breaking it up with a spoon.
5. 5.
   Pour in the coconut milk, water, fish sauce, and tamarind paste. Stir well to combine.
6. 6.
   Reduce the heat to low and simmer the curry for 15-20 minutes, until the flavors meld together.
7. 7.
   Meanwhile, in a separate pot, combine the rinsed rice, coconut milk, water, salt, and sugar. Bring to a boil over medium heat.
8. 8.
   Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes, or until the liquid is absorbed and the rice is cooked.
9. 9.
   Remove the lemongrass stalk from the rice and fluff it with a fork.
10. 10.
    Serve the fragrant Nasi Dagang with the spicy tuna curry on top. Garnish with fresh cilantro or mint.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well mixed.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For a spicier curry, add more red chilies or a dash of chili powder.
• If you prefer a milder flavor, remove the seeds from the red chilies before adding them to the curry.
• To make the dish more nutritious, you can add vegetables such as bell peppers or peas to the curry.
• Serve the Nasi Dagang with a side of pickled vegetables for a refreshing contrast.
• Leftover Nasi Dagang can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Nasi Dagang with a side of sliced cucumbers and hard-boiled eggs. The coolness of the cucumbers and the creaminess of the eggs complement the flavors of the dish.

Presentation advice

To enhance the presentation, mold the cooked rice into a small bowl shape before serving. This adds an elegant touch to the dish and makes it visually appealing.