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 or parsley
METHOD
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.
