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 roti.
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
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