Rendang Curry - the Spice Library

the Spice Library

Rendang Curry

Malaysian Curry Recipe

April 18, 2021

Rendang Curry

Rendang curry a classic Malaysian curry.

I am a BIG fan of Malaysian cuisine even though some recipes require a lot of preparation. Not to mention the strong odour of shrimp paste or Balachan…. Still worth all the efforts and smelliness.

I first tried Rendang Curry at university canteen some years ago. I was absolutely hooked and it was dirt cheap for university students.

No doubt there are many versions of this recipes. But this is Anna’s one! Using my own perfected Rempah Spice Mix and the right variation of chillies to give it the heat and chilli flavour I was after.

I hope you enjoy making this dish as much I do.

Love to hear your thoughts… feel free to leave a comment.


Watch the video Here


Stage 1 – Rempah Paste


Stage 2 – Meat and Remaining ingredients


  • 1.5kg of the chuck steak cut into 3-4 cm pieces
  • 1 Cassia quill ADD TO CART
  • 3 black cardamom ADD TO CART
  • 500ml coconut milk
  • Tamarind Paste ***
  • 50g dark brown sugar
  • 1 ½ tsp of salt
  • 160ml of peanut oil
  • Seasoning and extra sugar

*** to make tamarind paste – dissolve 50g of tamarind solid in ¼ cup of boiling water for 15 minutes. Then message the pulp with your hands until completely disintegrated. Press the mixture through a sieve and discarding the pulp.



  1. To prepare the rempah paste, add all the ingredients from stage 1 in a blender and blitz into a fine paste.
  2. Heat oil in a heavy based non-stick pot (23cm-25cm diameter) over medium heat until starting to smoke.
  3. Add the paste. Stir continuously to mix well.
  4. After 10 minutes, turn heat and let the paste to caramelize. Stirring continuously allows for the flavors to evolve and bind together.
  5. Add salt and stir again.
  6. Continue frying until oil begins to separate from the paste. Remove from heat and set aside. (total of 30-45 minutes)
  7. In a larger heavy based pot over medium heat, add stage 2 ingredients. Mix well.
  8. Cover the pot and bring to boil for 5 minutes.
  9. Then add the rempah paste to the pot, mix through until well combined.
  10. Reduce heat and simmer for 2 hours until the meat falls apart and the gravy has thickened.
  11. Adjust seasoning and sugar to your liking. Remember you are after sweet, sour and chilli flavour.
  12. Serve with fragrant tropical rice. See the recipe for this dish.

Note: if you like a much runnier curry, just reduce the cooking time.

Nush-e-Jan! (Enjoy!)


Kashmiri Kofta Curry Persian Sweet Rice (Persian Pilaf)
Kashmiri Kofta Curry
Persian Sweet Rice (Persian Pilaf)

Comments to “Rendang Curry”

  1. (Administrator)

    Thanks Julie. We can’t wait to hear from you 🙂

  2. (Administrator)

    Just ordered my ingredients online . Looking forward to giving this recipe a ago. Cheers

  3. (Administrator)

    what a great recipe… can’t wait to try it


The Spice LIbrary
The Spice Library is an online ingredient hub offering gourmet spices herbs, spice mixes, Australian native bush spices, chilli, Persian Gourmet products, Mexican products, wholefood and organic range delivered across Australia to Perth, Melbourne, Sydney, Brisbane, Adelaide, Tasmania and Northern Terittory.Join our online spice shop to discover new flavours from across the globe. Learn how to cook new cuisines and create flavoursome dishes using our freshly roasted and ground spices, spice mixes, chilli or try our gluten free Persian Gourmet meal kits using only the authentic Persian recipes handed down from four generations of home cooks.Bulk spices herbs are also available for our serious homecooks, chefs and food services.Happy Spicing!
Site Details

Site Secured by GeoTrust 128 Bit Encryption

Secure Payment Services

Payments & shipping

Payments & shipping Payments & shipping Auspost
Email us
    We take your privacy seriously and will not sell or disclose your email address or personal details. You can unsubscribe at anytime by clicking on the unsubscribe link.
  • This field is for validation purposes and should be left unchanged.

All contents and logo ©2013 The Spice Library Product