Search
Close this search box.

Fragrant prawn and macadamia curry

Spice your night up with this authentic prawn and macadamia curry.
No ratings yet
Servings 4
Course Main Course
Perfect for Entertaining
Skill level Easy

Ingredients
  

  • 150 ml macadamia oil
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp fennel seeds toasted and finely ground
  • 1/4 tsp turmeric ground
  • 1 tbsp ginger freshly grated
  • 6 cloves garlic crushed
  • 6 green onions (shallots) finely sliced
  • 2 red chillies finely sliced
  • 400 g tinned tomatoes
  • 150 ml fish stock
  • 16 green prawns peeled, tails left intact
  • 1 tbsp fish sauce
  • 1/2 cup unsalted macadamias roughly chopped
  • 1/4 cup coriander leaves roughly chopped
  • basmati rice to serve
  • plain yoghurt to serve

Instructions
 

  • Heat the macadamia oil in a large wok. Add the spices and cook for 1 minute or until aromatic. Add the ginger, garlic, green onions and red chillies. Cook stirring for 1-2 minutes. Add the tomatoes and cook for a further few minutes.
  • Pour in the fish stock and simmer for 5 minutes or until sauce has reduced and thickened. Add the prawns and cook for 5 minutes or until prawns have turned a deeper orange. Stir in the fish sauce, macadamias and coriander leaves, reserving some leaves for garnish. Serve with basmati rice and plain yoghurt.

Nutrition

Calories: 530kcalCarbohydrates: 14gProtein: 9gFat: 51gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 39gTrans Fat: 1gCholesterol: 35mgSodium: 770mgPotassium: 537mgFiber: 4gSugar: 6gVitamin A: 590IUVitamin C: 15mgCalcium: 110mgIron: 3mg

Similar recipes

Risotto with truffle roasted macadamias Risotto with truffle roasted macadamias and porcini mushrooms Once you’ve experienced risotto with these lightly salted, truffle roasted macadamias, there’s… Read More
Pearl couscous with caramelised pumpkin, onions and macadamia chimichurri Pearl couscous with caramelised pumpkin, onions and macadamia chimichurri Roasted macadamias enhance a classic chimichurri by adding both their celebrated… Read More
Sicilian macadamia and tomato pesto (Pesto alla Trapanese)  Sicilian macadamia and tomato pesto (Pesto alla Trapanese) Did you know that basil pesto from Liguria in Italy has a… Read More
Slow cooked lamb shoulder with macadamia and mint pesto Slow cooked lamb shoulder with macadamia and mint pesto Created for Australian Macadamias by Chef Matt Moran, the lively flavour… Read More
Macadamia me time

FEATURED STORY

Do you keep your macadamias all to yourself? You’re not alone!

Contact us

Sorry for interrupting, this website uses cookies to improve your user experience. Continuing to use our site means we’ll assume you’re ok with this. Read more

Get monthly emails about all things macadamias. Yum!

Just pop your details

down here