Potato and egg rendang
In an aromatic sauce, this perfectly rich potato and egg rendang is bursting with flavour and is perfect served with rice and topped with fresh coriander for an incredibly warming family meal.
- 10 mins preparation
- 20 mins cooking
- Serves 4
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Ingredients
- 8 small potatoes, coarsely chopped
- 1/4 cup vegetable oil
- 1 onion, finely chopped
- 185 gram rendang curry paste
- 270 millilitre can coconut milk
- 1/3 cup water
- 4 eggs
- 1 cup fresh coriander leaves
Method
- 1Boil, steam or microwave potatoes until just tender. Drain and set aside.
- 2Heat 2 tablespoons of the oil in a medium, heavy-based saucepan over medium heat. Cook onion and curry paste, stirring, for 3 minutes until onion is soft.
- 3Stir in coconut milk and water, bringing to a simmer. Add potato and cook, stirring occasionally, for 5 minutes. Press potato lightly to crush slightly. Season.
- 4Heat remaining oil in a large frying pan over medium-high heat. Break eggs into pan. Cook eggs until the edges are crisp, whites are firm and the yolks are cooked to your liking.
- 5Divide curry between serving bowls. Top with fried eggs and coriander leaves.
Notes
Serve with steamed rice or roti and lime wedges.
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