1-First Step: Rinse and soak the rice Start by rinsing the jasmine rice and purple glutinous rice, if using, until the water runs mostly clear. Soak the rice for 30 minutes so it cooks evenly and absorbs the coconut milk more smoothly. While the rice rests, slice the shallots and prepare the other components so the process stays organized.

2-Second Step: Season the rice mixture Combine the drained rice with coconut milk, fenugreek seeds, sliced shallots, and salt in a rice cooker or a heavy pot. Stir gently so the grains are coated without breaking. If you are using a pot, keep the heat low once it begins to simmer, then cover tightly to trap steam.

3-Third Step: Steam the rice until tender Cook the rice until the grains are soft, fragrant, and fully tender. In a rice cooker, this may take 30 to 40 minutes depending on the model. On the stovetop, simmer gently for about 20 minutes, then turn off the heat and let it rest covered for 10 to 15 minutes. This resting time helps the coconut rice finish steaming without becoming wet or sticky.

4-Fourth Step: Build the fish curry base Heat oil in a saucepan over medium heat. Add the shallots, turmeric, chilli paste, lemongrass, and galangal, then cook for 2 to 3 minutes until the spices smell fragrant. This step is important because it removes any raw edge from the paste and sets the flavor of the curry.

5-Fifth Step: Add coconut milk and fish Pour in the coconut milk slowly while stirring. Bring the mixture to a gentle simmer, not a hard boil, because coconut milk can separate at high heat. Add the tuna or other firm fish and cook until it is just done and flakes easily. Depending on the cut, this usually takes 8 to 12 minutes. Season with salt and taste the curry for balance. If it feels too thick, add a splash of water.

6-Sixth Step: Make the fried coconut topping Place a small pan over medium heat and warm a little oil. Add shaved coconut and finely sliced shallots, then stir until the mixture turns lightly golden and smells toasted. Keep the heat moderate so the coconut does not burn. The goal is a dry, savory topping that adds texture rather than a sweet coconut candy flavor.

7-Seventh Step: Prepare the pickled vegetables Mix rice vinegar and sugar in a bowl until the sugar dissolves. Add thinly sliced cucumber, carrots, and chilli. Let the vegetables sit for at least 15 minutes so they develop a bright, lightly sweet and sour taste. The pickles should stay crisp, because they are meant to cut through the richness of the coconut milk and fried coconut.

8-Eighth Step: Assemble the plate Spoon the steamed coconut rice onto each plate. Ladle the fish curry beside or slightly over the rice, then add hard-boiled eggs, fried coconut, and the pickled vegetables. Add sambal if you want more heat. For a traditional presentation, keep each part visible so diners can mix the flavors as they eat.

9-Ninth Step: Serve while warm Serve Nasi Dagang warm so the curry stays silky and the rice remains fragrant. The dish is best eaten soon after assembly, when the coconut rice is soft, the pickle is crisp, and the fried coconut still has texture. If you are serving guests, place extra sambal and pickles on the table so everyone can adjust the plate to taste.