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Fish curry with coconut and macadamia sambal

Bring international flavours into your home with this flavoursome curry.
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Course Main Course
Preference Dairy Free
Perfect for Weekend Wonder
Skill level Confident


Fish curry

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

Coconut and macadamia sambal

  • 1 tbsp peanut oil
  • 1/2 cup shredded coconut
  • 1 cup roasted macadamias
  • 2 large eschallots peeled and chopped
  • 2 green chillies
  • 1 tsp red chilli flakes
  • 6 black peppercorns
  • 1/2 bunch coriander washed & roughly chopped
  • juice of 1 lime

To serve

  • pappadams
  • cucumber sliced
  • basmati rice


Fish curry

  • 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

  • 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.


Calories: 5371kcalCarbohydrates: 183gProtein: 216gFat: 450gSaturated Fat: 228gPolyunsaturated Fat: 16gMonounsaturated Fat: 180gCholesterol: 296mgSodium: 2746mgPotassium: 7832mgFiber: 64gSugar: 66gVitamin A: 3875IUVitamin C: 124mgCalcium: 984mgIron: 34mg

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