POTATO & EGG RENDANG

PREP + COOK TIME 30 MINUTES SERVES 4

8 small potatoes (750g),

chopped coarsely 2 tablespoons vegetable oil 1 medium brown onion (150g),

chopped finely

185g rendang curry paste

270ml can coconut milk

1/3 cup (80ml) water

1 tablespoon vegetable oil, extra 4 free-range eggs

1 cup loosely packed fresh

coriander leaves

1 Boil, steam or microwave potatoes until just tender; drain.

2 Meanwhile, heat oil in a medium saucepan over medium heat; cook onion and curry paste, stirring, for 3 minutes or until onion has softened and paste is fragrant.

3 Stir in coconut milk and the water; bring to a simmer. Add potato; cook for 5 minutes, stirring occasionally. Press potatoes lightly to crush slightly. Season to taste.

4 Heat extra oil in a large frying pan over medium-high heat. Break eggs into pan; cook eggs until done as desired.

5 Divide curry between serving bowls; top with fried eggs and coriander leaves.

SERVING SUGGESTION

Serve with steamed rice or roti.