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Fragrant prawn and macadamia curry


  • 150 ml macadamia oil
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp fennel seeds (toasted and finely ground)
  • ¼ tsp turmeric (ground)
  • 1tbsp ginger (freshly grated)
  • 6cloves garlic (crushed
  • 6green onions (finely sliced)
  • 2red chillies (finely sliced)
  • 400gtinned tomatoes
  • 150ml fish stock
  • 16green prawns (peeled, tails left intact)
  • 1tbsp fish sauce
  • 1/2cup Nutwork’s Raw Macadamias (roughly chopped)
  • 1/4cup coriander leaves (roughly chopped)



  • 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.


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