Nasi dagang

Nasi dagang

Nasi dagang from Terengganu.
Course	Main course, usually for breakfast
Place of origin	Malaysia
Region or state	Kelantan and Terengganu (Malaysia)
Created by	Malay cuisine
Serving temperature	Hot or room temperature
Main ingredients	Rice with cooked in coconut milk served with Malay fish,chicken and prawn Curry

Nasi dagang (Jawi: ناسي داڬڠ, "Trader's Rice") is a Malaysian and Southern Thai dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles.

It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia (Terengganu and Kelantan) and the southern Thai provinces of Pattani, Yala and Narathiwat. The most famous Nasi dagang of Terengganu comes from Kampung Ladang, an area within the Kuala Terengganu district. Nasi Dagang would not be completed without a portion of cucumber pickles on it. The pickles is a combination of cucumber mixed with reddish carrot and red chillies preserved in a vinegar.

The combination of fenugreek seeds and coconut milk gives Nasi Dagang its unique flavour and fragrance. The rice may first be soaked in water for several hours to soften it. It is then mixed with thick coconut milk, sliced shallots, lemon grass and fenugreek seeds. The rice is steamed until cooked. It may also be steamed twice, where more coconut milk is added when it is half-cooked. Then the rice is steamed again until cooked. This method ensures a more creamy finish to the rice.

This accompanying dish is only specially prepared for nasi dagang and is sometimes locally called gulai darat. This curry the fish is cooked in is not an Indian-style curry powder but a Malay-style curry, i.e., coconut milk mixed with traditional Malay spices such as lemon grass, galangal, chilli paste, and turmeric.