Nasi dagang

Nasi dagang is a cherished Malaysian dish that features rice cooked in coconut milk, paired with fish curry, and often accompanied by pickled cucumbers and carrots. This dish is particularly popular for breakfast on the East Coast of Peninsular Malaysia, the southern Thai Malay provinces, and parts of Indonesia.

The rice, or nasi, in nasi dagang is infused with fenugreek seeds and coconut milk, giving it a distinct taste and aroma. To prepare it, the rice is steamed with shallots, lemongrass, and fenugreek seeds. The fish curry, known as kari ikan or gulai darat, is rich and creamy, made with coconut milk and traditional Malay spices such as lemongrass, galangal, and turmeric. While tuna is the most common choice for the fish, variations with tenggiri (mackerel), chicken, or prawns can also be found.

Nasi dagang often comes with an assortment of sides, including fried coconut (kelapa goreng), hard-boiled eggs, vegetable pickles, sambal, herb-boiled eggs (telur pindang), and smoked fish cooked in a spicy and creamy gravy (gulai lemak ikan salai). Different regions have their own takes on this dish. For instance, the Terengganu version uses white rice, while the Kelantanese version features a light purple wild rice known as 'beras nasi dagang'.

Beyond Malaysia, nasi dagang is also enjoyed in southern Thailand and parts of Indonesia, each with their own unique twists on the rice and curry. Regardless of where you try it, nasi dagang remains a cherished breakfast staple, celebrated for its flavorful blend of rice, curry, and assorted condiments across Southeast Asia.