Lemon Myrtle and Macadamia Seafood Curry

We were given some Barbushco australian native spices as a present. They include Lemon Myrtle, Wattleseed, Aniseed Myrtle, Dorrigo Pepper and Rainforest Blend (Lemon Myrtle, Cinnamon Myrtle, Chilli). They are also certified organic. I have to confess I have had them a while, but, I have now made a decision that I should try a recipe once a week.

'helping' Daddy prepare the prawns!

So this seafood curry recipe came with the spices. The recipe calls for green curry paste, I used my paste that I had in the freezer from my thai green curry recipe. Another confession is that my husband actually cooked this as I am feeling sick with a cold (and have had very little sleep due to my bub also having the cold). After tasting the curry he decided it needed a bit of zing so added some fish sauce, tamarind, brown sugar and lime juice (not in the original recipe).

It was really delicious. None of the spices dominated but overall it was different in its flavour. The fish, prawns and squid all tasted fantastic. The colour of the curry was not all that appealing. I am looking forward to trying more recipes.

Lemon Myrtle and Macadamia Seafood Curry
Adapted from Barbushco Australian Native Flavour Recipe Book
1 Tbsp oil
1 Tbsp green curry paste
2 Tbsp macadamia nut paste (we ground up roasted macadamias with our mortar and pestle)
1 tsp Lemon Myrtle ground spice
2 tsp Dorrigo pepper
1 tsp rainforest blend spice
1/2 head broccoli cut into florets
1 bunch baby bokchoy cut into quarters
300 gm white fish (we used ling)
5 large green prawns (shelled and deveined)
1 squid tube sliced into rings
1 tin coconut cream
fish sauce, tamarind, brown sugar and lime juice 


Heat oil in pan, place curry paste and macadamia paste, and stir until fragrant.
Add Dorrigo pepper and rainforest blend and stir.
Add coconut cream and bring to boil.
Add Lemon Myrtle and stir for a further two minutes.
Add broccoli and fish, simmer for three minutes. 
Add bokchoy, prawns and squid rings, simmer for a further three minutes or until cooked.
Taste and add a splash of fish sauce, tamarind, sugar and lime juice depending on your tastes.