Beef Rendang with Coriander Chutney
Rendang is a real treat and tastes even better the next day. It does take effort so why not double the recipe and pop some into the freezer. My fresh coriander chutney really brings it alive!
4
Servings
15
Prep (min)
30
Cook (min)
medium
Difficulty
Ingredients
-
Red onion
–
1.0
-
Sugar
–
3.0
tsps
-
Salt
–
1.0
tsp
-
White wine vinegar
–
100.0
ml
-
Coriander
–
1.0
pack
Instructions
-
1
Grate or finely chop a red onion into a bowl.
-
2
Add 3 tsps of sugar, 1/2 tsp salt and 100ml of white wine vinegar. Let this steep for a few minutes.
-
3
Finely chop half a pack of coriander and add it to the vinegar and onion.
-
4
Serve with the curry and rice.
Nutrition
Calories
200 kcal
Per serving
Estimated Cost
Per serving
€10.00
Total (4 servings)
€40.00