Gulai Ayam (Indonesian Chicken Curry)
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¼ kg white fish, chopped into chunks
5 large tomatoes, chopped into quarters
2 carrots, sliced
2 medium potatoes, cubed
4 cloves garlic, minced
1 onion, diced
4 stalks lemongrass
3 tsp Cajun Blackening Spice Blend
1 tsp salt
Dash of oil
Heat the oil over a medium heat. Add the onions and lemongrass and cook until the onions are translucent, around 5 minutes.
Add the garlic and cook for a further 1 minute.
Add the tomatoes and Cajun Blackening Spice Blend, and mix well. Cook for a further 3 minutes.
Add the water and leave to simmer for 5 minutes.
Add the fish and simmer for a further 5 minutes.
Add the carrots and potatoes, cover, and leave to simmer for a further 10 minutes until the vegetables are tender.