Thursday, May 12, 2011

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. 


  1. Interesting spices - I have never tried any of them.

  2. I hope that you are feeling better real soon. The fish curry sounds like something that I really would love. I am so happy to see your little one helping cook. Great memories and lessons will be made.
    Get well soon. Blessings, Catherine xoxo

  3. I was actually looking for some lemon myrtle a few months ago and couldnt find any!

  4. got to put the husbands to work once in a while, what says - feel better soon- I would love that sans fish :) Looks super!

  5. Super interesting, I'd like to explore with native flavours too. Hope you feel better soon!

  6. That looks awesome!! is it the brand of Lemon Myrtle spice mix that has the Lemon Myrtle Cheesecake recipe on the back/top of the package??

  7. Sorry to hear you're not feeling very well. It's going around isn't it! :( And I've got some Barbushco spices too, they're great!

  8. What an interesting recipe!Very aromatic!Your daughter is so cute:))))

  9. I love seafood and this is one perfect recipe!

  10. I love lemon myrtle and it goes so well with seafood! Love the macadamia in this dish too.

  11. I've had lemon myrtle hibernating in my cupboard for a while now, now I have an idea of how to use it! :)

  12. I love how he tweaked it to make it taste juuuust right. Cooking should be intuitive like that. Hope you feel better soon.

  13. It does have a lemon myrtle cheesecake recipe, should i try it???


I would love for you to comment