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Fish, South and Southeast Asian

Nasi dagang with tuna curry

Nasi dagang is a dish from Malaysia's east coast, rice cooked in coconut milk and fenugreek, served with a tuna curry. This recipe for 4 people takes 1 hour, medium difficulty, at €4.40 per serving. The key is cooking the rice until it swells without sticking, and cooking the tuna just until done so it stays tender.

Tonight, a nasi dagang from the east coast of Malaysia, rice scented with coconut milk and fenugreek, with a tuna curry.

Nasi dagang with tuna curry
Total time
1 h
Difficulty
Medium
Cost per person
€4.40
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Spring

Nasi dagang surprises you from the first bite, the rice is lightly sweet, scented with coconut milk and fenugreek, almost creamy without being sticky. The tuna curry that goes with it brings heat and the tang of tomatoes, with lemongrass and ginger lifting the whole dish. It's a complete, generous meal that stands out from the usual curries thanks to its distinctive rice.

At Mon Chou, we like this dish for a weekend dinner, when you have a bit more time on your hands. It takes some organizing, since the rice and the sauce cook side by side, but nothing technically tricky. It's a good way to break the routine for curious guests, or simply to treat yourself on an evening without kids at the table.

The ingredients

4 people

Fish counter

  • Tuna steaks 600 g

Pantry

  • Glutinous riceoften in the pantry 300 g
  • Coconut milkoften in the pantry 40 cl
  • Fenugreekoften in the pantry 1 tsp
  • Crushed tomatoesoften in the pantry 200 g
  • Curry powderoften in the pantry 2 tbsp
  • Chili powderoften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Garlic 3 cloves
  • Fresh ginger 2 tsp
  • Lemongrass 1
  • Cucumber 1

Allergens Fish

The step by step recipe

  1. Rinse the rice, put it in a saucepan with 20 cl of coconut milk, 20 cl of water, the fenugreek, and some salt, and let it cook gently. 20 min

    Add the fenugreek at the start of cooking, it gives the rice its slightly sweet aroma.

  2. Sauté the sliced onions, garlic, ginger, and crushed lemongrass in the oil. 8 min

    Brown the onions well, they're the base of the curry.

  3. Add the curry powder, chili, tomatoes, and the remaining coconut milk, and let it simmer. 10 min

    Stir from time to time so it doesn't catch at the bottom.

  4. Cut the tuna into large cubes, drop them into the sauce, and cook just until done. 5 min

    Tuna can't take long cooking, it turns dry.

  5. Serve the curry with the rice and sliced cucumber.

    The fresh cucumber balances the curry, it's the touch that brings it together.

Our tips to get it right

  • Crush the lemongrass well before chopping it, that's what releases its flavor into the cooking oil.
  • Taste the sauce before adding the tuna, that's your moment to adjust salt and chili.
  • If the rice starts sticking near the end, turn the heat down to low and let it rest covered off the heat for a few minutes.

The variations

  • Swap the tuna for mackerel or sea bream, fish that hold up well in curry.
  • For a vegetarian version, replace the tuna with firm tofu seared separately.
  • To save time, use basmati rice instead of glutinous rice, it cooks faster even though the texture changes.

What to serve it with

  • Fresh sliced cucumber
  • Light green tea
  • Hard boiled egg on the side

Storage

The curry keeps for 2 days in the fridge in a sealed container, separate from the rice. It freezes well without the cucumber, for up to 2 months. Reheat gently in a saucepan, adding a splash of water if the sauce has thickened.

Questions about this dish

Can glutinous rice be replaced with regular rice?

Yes, basmati or Thai rice works, but the texture will be less tender. Shorten the cooking time slightly and keep an eye on how the liquid absorbs.

Can the curry be made ahead?

Yes, make the curry base up through the tomatoes the day before, it tastes even better after resting. Add the tuna at the last moment so it stays tender.

Where can you find fenugreek and lemongrass?

Look for them at an Asian grocery store or the spice aisle of some supermarkets. If you can't find fresh lemongrass, a frozen stalk works too.

Can the chili be left out for kids?

Yes, reduce or skip the chili powder without changing anything else in the recipe. The curry still keeps its flavor thanks to the ginger and lemongrass.

How long does it take to make a nasi dagang with tuna curry?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a nasi dagang with tuna curry?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a nasi dagang with tuna curry cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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