Place the fish and garlic in the bowl of a food processor and process until finely chopped. Add the kaffir lime leaves, coriander, fish sauce and curry paste. Process until just combined. Transfer fish mixture to a bowl. Add the macadamias and beans, stir to combine. Divide the fish mixture into 12 equal portions. Use wet hands to shape portions into patties and place onto a plate.
One-third fill a wok with macadamia oil. Heat over medium-high heat until hot. Reduce heat to medium. Add half the patties and cook for 2 minutes each side or until light brown and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining patties, reheating oil between batches.
Thai style dipping sauce
Combine the sugar, lime juice and fish sauce in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Remove from heat. Add the cucumber, macadamias and chilli and stir to combine. Serve the fish cakes with dipping sauce and garnish with lime wedges, kaffir lime leaves and coriander stems.
*Use a commercial curry paste brand such as Simon Johnson, Christine Manfield or Charmaine Solomon. If using an Asian curry paste, be aware it could be stronger and you may need to reduce the quantity by up to half.