Quick & Easy

Potato and egg rendang

Add some Malaysian flavour to your menu with this addictively spicy potato and egg curry.
potato and egg rendang

Rendang is a special kind of curry in which the main ingredient is slow-cooked in spicy coconut milk until the sauce is deeply reduced. Tender potato and egg absorb the spice-infused coconut sauce and cook down to lush, citrusy perfection.



1.Cook onion and curry paste in a medium saucepan over medium heat, stirring, 3 minutes or until onion has softened and paste is fragrant.
2.Stir in coconut milk and the water; bring to a simmer. Add potato; cook, covered, 15 minutes or until tender, stirring occasionally. Season to taste.
3.Meanwhile, heat oil in a large frying pan over medium-high heat; break eggs into pan. Cook eggs until done as desired.
4.Divide curry between serving bowls; top with fried eggs and coriander.

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