Cod Rendang Curry

Cod Rendang Curry
  • 4 servings
  • 55 Minutes to prepare
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  • 800g Cod Fillet, or you could try Hake or Haddock
  • 1/4 tsp Chilli Flakes
  • 1 tsp Turmeric
  • 1/2 tsp Ground Galangal
  • 1 tbsp Coriander Seeds
  • 2 Kaffir Lime Leaves
  • 1 Handful Fresh coriander
  • 2 tbsp Cornflour
  • 1.5 tbsp Desiccated coconut
  • 1 tsp Fish sauce
  • 1 tbsp Coconut Oil
  • 400ml Coconut Milk
  • 400ml Vegetable Stock
  • 3 Shallots, peeled
  • 1 Red Chilli
  • 2 Garlic Cloves
  • 1 Lemongrass Stalk
  • 5cm Ginger, peeled
  • 1 Lime, juice
  • 2 Shallots, sliced
  • 50g Spinach Leaves


1 To make the rendang paste you’ll need the chilli flakes, turmeric, ground galangal, cornflour, desiccated coconut, 1 shallot, red chilli, garlic, lemongrass, ginger, lime juice,
fresh coriander, fish sauce, coconut oil and 1 tbsp coriander seeds. Place all of these ingredients into a food processor and blitz to combine. Scrape down the slides of the bowl and blitz again to form a paste. Set to one side
2 Fry the rendang paste you’ve made in a saucepan for 5

3 Add 2 chopped shallots and sauté in the paste for 5 mins.
4 Add the coconut milk, vegetable stock and kaffir lime leaves. Bring to the boil and reduce for 5 mins.

5 Add the cod and simmer for 10 minutes.

6 Add the spinach leaves and simmer for a further 5 mins. Check that the cod is just cooked through and remove from the heat.

7 Spoon into serving bowls and enjoy with jasmine rice, lime wedges and fresh coriander.