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 coriander leaves, reserving some for garnish.
Fragrant Prawn and Macadamia Curry
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