Cod Rendang Curry

Cod Rendang Curry served in a blue dish with squeezed lime wedges to the side
  • 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 minutes.
  3. Add 2 chopped shallots and sauté in the paste for 5 minutes.
  4. Add the coconut milk, vegetable stock and kaffir lime leaves. Bring to the boil and reduce for 5 minutes.
  5. Add the cod and simmer for 10 minutes.
  6. Add the spinach leaves and simmer for a further 5 minutes. 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.

Chefs Tip

If you can’t get hold of the ground galangal, use ground ginger in its place.