Nasi Kandar

Nasi Kandar (NAH-see KAN-dar)

Penang Curry Rice

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 710 kcal

Steamed rice drenched in a mix of multiple curries — chicken, fish, squid, and vegetables — from the iconic Penang Indian-Muslim tradition, each spoonful a different swirl of flavor.

Nutrition & Info

Protein 32.0g

Carbs 78.0g

Fat 30.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ coconut ⚠ fish ⚠ shellfish

Equipment Needed

multiple saucepans large pot ladle

Presentation Guide

Vessel: steel plate or banana leaf

Garnishes: pickled onions, fresh chilies

Accompaniments: papadum, fried chicken, fish curry

Ingredients

4 cups steamed basmati rice
500g chicken thighs
300g squid, cleaned and sliced
200g okra
3 hard-boiled eggs
Curry powder blend
400ml coconut milk
6 shallots
4 cloves garlic
3cm ginger
2 stalks lemongrass
1 cinnamon stick
3 cardamom pods
Star anise
Curry leaves
Tamarind juice
Salt

Instructions

1
Blend shallots, garlic, and ginger into a paste. Fry with whole spices and curry leaves until fragrant.
2
Add curry powder and cook for 2 minutes. Pour in coconut milk and tamarind juice.
3
Add chicken thighs and simmer for 30 minutes until cooked through. Set aside.
4
In another pot, prepare a squid curry with similar base spices, adding sliced squid and okra.
5
Mound rice on plate. The key is banjir (flooding) — ladle multiple curries over the rice so they mingle.
6
Arrange chicken, squid, okra, and halved boiled egg on top. Serve with pickled vegetables.

💡

Did You Know?

The word "kandar" comes from the shoulder pole (kandar) that Tamil-Muslim vendors used to carry rice and curries in baskets balanced on each end, walking the streets of Georgetown.

Chef's Notes

Equipment Tips

multiple saucepans
large pot
ladle

Garnishing

pickled onions, fresh chilies

Accompaniments

papadum, fried chicken, fish curry

The Story Behind Nasi Kandar

Nasi kandar originated with Indian-Muslim (Mamak) traders in Penang's Georgetown during the 19th century. These vendors carried their food on shoulder poles through the streets, selling to dock workers and merchants. The tradition of mixing multiple curries over one plate of rice — called banjir (flooding) — creates unique flavor combinations with every bite. Today, legendary nasi kandar restaurants like Line Clear and Hameediyah draw midnight crowds stretching down the street.

🕐 Traditionally enjoyed lunch and late supper, 24-hour restaurants 📜 Origins: Penang Indian-Muslim traders, 19th century

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