Native Fish Curry

Photo by Lise de Boer

Native Fish Curry

Serves 2

Native ingredients: Macadamia, Karkalla Native Curry Powder (lemon myrtle, cinnamon myrtle, aniseed myrtle, pepper berry & pepper leaf), native succulents (karkalla, warrigal greens)

Ingredients

• 300 gm fresh fish, cut into pieces

• 8 -10 pot ready mussels

• 200 ml seafood or chicken stock

• 200 ml macadamia cream or coconut cream

• 4 Tbsp KARKALLA native curry powder

• 1 onion finely chopped

• 2 cloves garlic, finely grated

• 2 cm native ginger, finely grated

• 2 ripe red tomato, diced

• Native veg (warrigal greens or karkalla)

• Juice ½ lemon or lime

• 3 Tbsp macadamia oil

Method

1. Sauté onion over low heat until transparent.

2. Add garlic. ginger & chopped tomatoes, stir to combine.

3. Sprinkle over KARKALLA curry powder. Cook until fragrant. Stir through stock & macadmia cream.

4. Add fish and mussels, cook over low to medium heat for 7-8 minutes until fish is cooked through and mussels have opened. Stir occasionally to prevent sticking.

5. Just before serving stir through native greens and lime juice.

6. Serve with steamed rice or damper & enjoy immediately. Yoway!