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Cooking corner – Potato rendang

October 14, 2019 October 2019, Regular Features No Comments


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 or parsley


1 Boil, steam or microwave potatoes until just tender. Drain and set aside.

2 Heat 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.

3 Stir 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.

4 Heat 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.

5 Divide curry between serving bowls. Top with fried eggs and coriander or parsley leaves.

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