1-First step: Soak and prepare the rice Drain the soaked rice after 4 to 6 hours. This soaking time softens the grains and helps the rice cook more evenly. Rinse briefly if needed, then place the rice in a steaming bowl or heatproof tray. Mix it with 300ml of the thick coconut milk, the thinly sliced shallots, the fenugreek seeds, and salt to taste. Steam the mixture for 15 to 20 minutes until it is half-cooked. The rice should look swollen but still firm in the center. If you are making nasi dagang terengganu or nasi dagang kelantan for the first time, this step may seem slow, but it is central to the texture of the dish.

2-Second step: Add the remaining coconut milk and steam again After the first steaming, pour in the remaining 200ml coconut milk and gently fluff the rice with a fork or spoon. Return it to the steamer and cook for another 10 to 15 minutes. The second steaming gives the rice its creamy finish and helps the grains separate without drying out. If the rice still feels firm, steam it for a few minutes longer. Different rice varieties may need small adjustments. The goal is a fluffy, lightly sticky rice with a pale purple or creamy white color, depending on the grain used.

3-Third step: Make the gulai ikan fish curry Heat a little oil in a saucepan over medium heat. Add the smashed lemongrass, chili paste, and turmeric powder. Sauté until fragrant. This usually takes only a minute or two, and it builds the base flavor of the curry. Pour in the 800ml coconut milk and bring it to a gentle simmer. Stir well so the spices blend evenly into the sauce. Add the tuna steaks, or use mackerel or another firm fish if that is what you have on hand. Cook for 10 to 15 minutes, or until the fish is tender and the gravy has thickened slightly. Avoid rapid boiling because coconut milk can split if overheated. For an authentic nasi dagang recipe, the curry should be gently simmered, not boiled hard, so the coconut milk stays smooth.

4-Fourth step: Fry the kerisik Place the fresh grated coconut and sliced shallots into a dry pan over medium heat. Stir continuously for 5 to 7 minutes until the mixture turns golden brown and crisp. This is the kerisik, a toasted coconut topping that gives the dish a nutty aroma and added texture. Once it is done, transfer it to a plate immediately so it does not burn from the pan’s residual heat. If you want a deeper flavor, you can toast the coconut a little longer, but keep the heat moderate.

5-Fifth step: Cook the eggs and prepare the pickles Boil the eggs for 10 minutes for firm yolks. Cool them under running water, peel, and slice before serving. Hard-boiled eggs are a classic part of the plate and help balance the strong flavors of the curry. For the pickled vegetables, place the sliced cucumber, julienned carrots, and sliced red chilies in a bowl. Add the rice vinegar and sugar, then stir until the sugar dissolves. Let the mixture sit for 30 minutes. The vegetables should soften slightly while still keeping a crisp bite.

6-Final step: Assemble and serve Spoon the coconut rice onto plates or into serving bowls. Add the fish curry next to the rice, then top or side-serve with kerisik, sliced eggs, and the pickled vegetables. Add sambal if you want more heat. If you prepared telur pindang or smoked fish in spicy creamy gravy, place those on the side as well. Nasi Dagang can be served hot or at room temperature. In many homes, it is served for breakfast or brunch, but it also works well as a full meal at lunch or dinner. The full process takes about 1.5 to 2 hours of active cooking time, not counting the 4 to 6 hour soaking period.