1-First Step: Soak the rice Start by rinsing the rice, then soak it in water for several hours. This step helps the grains soften and gives the final dish a better texture. For purple glutinous rice, soaking is especially useful because it helps the grains steam evenly.

2-Second Step: Prepare the rice mixture Drain the soaked rice and mix it with coconut milk, sliced shallots, and fenugreek seeds. Stir well so the grains are coated evenly. The fenugreek adds the classic aroma that many people associate with Nasi Dagang.

3-Third Step: Steam the rice until half-cooked Transfer the rice mixture to a steamer and steam it until it is half-cooked. This usually takes around 20 to 25 minutes, depending on the rice type and your steamer. Stir lightly if needed so the grains cook evenly.

4-Fourth Step: Add more coconut milk and finish steaming Once the rice is half-cooked, add more coconut milk and steam again until the rice is tender and creamy. This second steaming stage is what gives Nasi Dagang its rich, soft texture. The rice should be fully cooked but still separate enough to hold its shape.

5-Fifth Step: Cook the fish curry To make the curry, place the fish, chicken, or prawns in a pot with coconut milk, lemongrass, ginger, chilli paste, and turmeric. Bring it to a gentle simmer over medium heat. If using fish, cook until just done so it stays tender. If using chicken, simmer until fully cooked and the sauce has a smooth, fragrant taste. You can use tuna if that is what you have available, but mackerel is also a very common choice. The curry should be rich, spicy, and balanced by the sweetness of the coconut milk.

6-Sixth Step: Fry the shaved coconut Mix the shaved coconut with sliced shallots and fry it in a dry pan or a small amount of oil until golden brown. Stir often so it does not burn. This garnish adds a toasted, savory crunch that works well with the soft rice.

7-Seventh Step: Make the pickled vegetables Place the cucumber and carrots in a bowl with vinegar and sugar. Toss them lightly and let them sit while the other components finish cooking. The pickles should taste sweet, tangy, and crisp. They help balance the richness of the rice and curry.

8-Eighth Step: Boil and slice the eggs Hard-boil the eggs, cool them under running water, then peel and slice them. Eggs are a common side in many versions of this dish and add extra protein and richness.

9-Final Step: Assemble and serve Spoon the steamed rice onto plates or into bowls. Add the fish curry alongside it, then arrange the pickled cucumber and carrots, egg slices, and fried coconut on top or around the rice. Serve with optional sambal if you want more heat. The contrast of creamy rice, spicy curry, crunchy garnish, and bright pickles is what gives this dish its character.