1 large brown onion
3 cloves of garlic
2cm round knuckle of ginger
1 teaspoon fennel seed
1 tablespoon coriander seed
1/2 teaspoon black peppercorns
3/4 teaspoon ground turmeric
80g macadamia nuts
2 bunches of coriander leaf
2-4 hot green chillies
400ml coconut cream

500g Marlin cut into 3cm cubes


1. Blend onion, garlic and ginger and fry off the paste in a pan
2. Dry roast fennel seed, coriander seed and black peppercorns
3. Grind into a powder in a mortar and pestle the roasted seeds
4.  Add to the onion paste with turmeric
5. Chop in food processor macadamias, green chillies and coriander
6. Add to pan, slowly add 400ml of coconut cream and infuse flavours
7. Transfer to a large pot, add 1 cup of water
8. Bring to the boil, add fish cubes. Cook though and serve 
9. Garnish with coriander, green and red chillies 








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