One-Pot Rendang Curry

with Cod and Sweet Potatoes

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low-carb
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Instructions

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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

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2 Blend paste

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

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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. 

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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. 

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5 Simmer

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

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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

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle and chilli!

Pro tip

Make the curry paste a couple of days in advance. This will allow the flavours to infuse.

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

Cooking Time: 30 min

Equipment Required: Food processor

Cals 876 · Prot 40 · Carbs 58 · Fat 56

Ingredients

Number of people

Curry

Cod fillet 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 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 30 Grams
Chipotle powder 2 Grams
Vegetable stock cube 1 Piece

Garnish

Spring onion 40 Grams
Coconut flakes 10 Grams

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

Cooking Time: 30 min

Equipment Required: Food processor

Cals 876 · Prot 40 · Carbs 58 · Fat 56

Instructions

photo

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

photo

2 Blend paste

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

photo

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. 

photo

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. 

photo

5 Simmer

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

photo

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

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle and chilli!

Pro tip

Make the curry paste a couple of days in advance. This will allow the flavours to infuse.

Ingredients

Number of people

Curry

Cod fillet 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 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 30 Grams
Chipotle powder 2 Grams
Vegetable stock cube 1 Piece

Garnish

Spring onion 40 Grams
Coconut flakes 10 Grams
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