One-Pot Rendang Curry

Name: One-Pot Rendang Curry with Cod and Sweet Potatoes
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Cod fillet; 400 Grams of Sweet potatoes; 1 Tbsp of Vegetable oil; 30 Grams of Tomato paste; 400 ML of Water; 3 Pieces of Lime leaves; 2 Pieces of Star anise; 1 Pieces of Cinnamon stick; 20 ML of Soy sauce; 200 Grams of Coconut cream; 15 Grams of Tamarind paste; 4 Pieces of Garlic cloves; 30 Grams of Ginger; 2 Pieces of Shallots; 4 Pieces of Cardamom pods; 1 Pieces of Small green chilli; 30 Grams of Ghee; 2 Grams of Chipotle powder; 1 Pieces of Vegetable stock cube; 40 Grams of Spring onion; 10 Grams of Coconut flakes

with Cod and Sweet Potatoes

Rendang curry is a popular Malaysian dish most commonly made with slow-cooked beef. To speed things up, we're using cod instead.

Cals 816 · Prot 46 · Carbs 74 · Fat 40

Low Carb

30 min

One-Pot Rendang Curry with Cod and Sweet Potatoes

Rendang curry is a popular Malaysian dish most commonly made with slow-cooked beef. To speed things up, we're using cod instead.

Cals 816 · Prot 46 · Carbs 74 · Fat 40

Low Carb

Ingredients

Curry

Cod fillet 6*

350 Grams

Sweet potatoes

400 Grams

Vegetable oil

1 Tbsp

Tomato paste

30 Grams

Water

400 ML

Lime leaves

3 Pieces

Star anise

2 Pieces

Cinnamon stick

1 Piece

Soy sauce 9*10*11*

20 ML

Coconut cream

200 Grams

Tamarind paste

15 Grams

Paste

Garlic cloves

4 Pieces

Ginger

30 Grams

Shallots

2 Pieces

Cardamom pods

4 Pieces

Small green chilli

1 Piece

Ghee 4*

30 Grams

Chipotle powder

2 Grams

Vegetable stock cube 15*

1 Piece

Garnish

Spring onion

40 Grams

Coconut flakes

10 Grams

Allergens

*6 Fish, *9 Soya, *10 Wheat, *11 Gluten, *4 Milk, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3415 / 816
Fats (g)	40.1
of which saturated (g)	32.3
Carbohydrates (g)	74
of which sugars (g)	18.7
Fibers (g)	14.7
Proteins (g)	46.2
Salt (g)	3.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep paste

Peel and mince the garlic. Peel and mince the ginger (tip: use a spoon to peel the ginger). Peel and mince the shallots. Split the cardamom pods open with the back of a knife. Roughly chop the green chilli.

2 Blend paste

Add the cardamom seeds to a food processor (discard the husks) along with the garlic, ginger, shallots, chilli, ghee, chipotle powder and vegetable stock cube. Blitz until smooth. Set aside.

3 Chop

Peel the sweet potatoes and chop them finely. Chop the cod into large, bite-size pieces. Trim and finely chop the spring onion. Refrigerate the spring onion and cod until step 6.

4 Fry paste

Heat a large pan over a medium-low heat with a drizzle of vegetable oil. Once hot, add the curry paste and tomato paste and fry for 4 min until fragrant and starting to brown.

5 Simmer

Once browned, increase the heat to medium and add the water, sweet potatoes, lime leaves, star anise and cinnamon stick to the pan. Cover and simmer for 15-20 min or until the sweet potatoes are cooked through.

6 Finish

Once the sweet potatoes are ready, add the soy sauce, coconut cream and tamarind paste and give everything a good mix up. Place the cod pieces on top of the curry, cover with a lid and simmer for 3-4 min further until the cod is cooked through and starting to flake. Garnish with the spring onion and coconut flakes.

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