Nothing quite like a good curry as the weather starts to cool down. And fish is so quick to cook.

Serves 4


Curry paste

  • 1 red onion, peeled and roughly chopped
  • 4 cloves garlic, peeled and roughly chopped
  • 5cm piece ginger, peeled and roughly chopped
  • 2-4 green chilies, deseeded and roughly chopped
  • 1 teaspoon turmeric
  • 4 coriander roots, cleaned and roughly chopped
  • 1 kaffir lime leaf, stem removed
  • 100g unsalted macadamias
  • 1 Tablespoon vegetable oil
  • 2 x 270ml cans coconut milk
  • 100g palm sugar, grated
  • 2 Tablespoons fish sauce
  • 1 lime, juiced


  • 500g mixed vegetables (broccoli, sweet potato, beans, etc), chopped into 3cm pieces
  • 4 x 160-180g firm white fish fillets (ling, blue-eye, etc) cut into thirds
  • 1 Tahitian lime, zest
  • 2 tablespoons coriander leaves, roughly chopped
  • 1 lime cut into wedges, to serve
  • steamed jasmine rice, to serve


  1. To make curry paste – add all ingredients to small blender and whizz until it forms a rough paste.
  2. Heat oil in large saucepan over a high heat, add the curry paste and reduce the heat to medium, cook, stirring constantly for 2-3 minutes or until aromatic.
  3. Add coconut milk, palm sugar, fish sauce, lime juice and vegetables and cook over a medium heat for 10-15 minutes or until vegetables are tender.
  4. Add fish and cook for further 3-4 mins or until the fish is cooked.
  5. Taste for seasoning, the flavour should be a balance of hot, sweet, sour and salty so add more fish sauce, lime juice or palm sugar if needed.
  6. Just before serving add the lime zest, coriander leaves and serve with red onion salad, steamed jasmine rice and lime wedges.

Red onion salad – 1 red onion, peeled & thinly sliced, 2 T lime juice, 1/2 t dried red chili flakes (optional), salt & pepper. In medium bowl, add all the ingredients, combine well and set aside.

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