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Fish curry with coconut and macadamia sambal


Bring international flavours into your home with this flavoursome curry.

Fish curry


1 cinnamon stick
2 star anise
½ teaspoon red chilli flakes
6 cloves
6 cardamom pods, split
1 teaspoon black peppercorns
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
½ teaspoon ground turmeric
2 teaspoons ground coriander
3 medium onions, quartered
6 cloves garlic, crushed
1-3 green chillies (depending on taste & heat)
3cm knob of ginger, peeled
½ bunch coriander, leaves and roots (rinsed and roots scraped)
1 cup raw macadamias
⅓ cup desiccated coconut (or freshly grated)
3 tablespoons vegetable oil
410g tin diced tomatoes
375ml vegetable stock (or fish stock)
410ml tin coconut cream
800g snapper fillets, trimmed and cut into roughly 4cm pieces


In a heavy based frying pan, dry fry cinnamon, star anise, red chilli flakes, cloves, cardamom pods, mustard seeds and cumin until fragrant and mustard seeds begin to pop. This will only take a minute.  Transfer to a mortar and pestle (or spice grinder) and grind into a powder, remove and discard the remaining cardamom shells. Set aside.

Into a food processor place the turmeric, ground coriander, onions, garlic, chilli, ginger, coriander, macadamias and coconut, process until you have a paste.

Heat the oil in a large heavy based saucepan, add the paste, frying for 5 minutes, add the reserved spice powder, stirring for a couple of minutes. Add the tomatoes and stock, bring to the boil, reduce heat and simmer for 5 minutes. Stir through the coconut cream and add the fish, simmering gently for 5 minutes or until the fish is cooked through. Season to taste and serve with basmati rice, pappadams, sliced cucumbers and coconut relish.

Coconut and macadamia sambal


1 tablespoon peanut oil
½ cup shredded coconut
1 cup roasted macadamias
2 large eschallots, peeled and chopped
2 green chillies
1 teaspoon red chilli flakes
6 black peppercorns
½ bunch coriander, washed & roughly chopped
juice of 1 lime

To serve:
sliced cucumber
basmati rice


In a heavy frying pan or wok, heat the oil, then add the coconut, macadamias, eschallots, green chilli and red chilli flakes, peppercorns and coriander, sauté until the onions begin to soften. Cool slightly, transfer to a food processor and process along with the lime juice and 20-40ml water, until you have a coarse paste, season with sea salt to taste. Cover and refrigerate until needed, this relish will keep and in fact improve in the fridge for up to a week.

Categories: everyday

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