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Yellow Seafood Curry

Yellow Seafood Curry - Zest Byron BayServes: 4
Prep Time: 20 minutes
Cook Time: 10-15 minutes


175g Zest Yellow Curry
300ml coconut cream
12 small green prawns, peeled and de-veined
200g whiting fillets
300g Spanish mackerel fillets
1 tbs palm sugar
2 tbs fish sauce
½ cup water
1 lime, juiced
Rice noodles
Green vegetables


Heat a large heavy based pot and add 3 tablespoons of the thick coconut cream with the Zest Yellow Curry. Fry on high heat for 3 minutes then add remaining coconut cream and other ingredients, except lime juice. Simmer until cooked through.

Add lime juice and green vegetables and cook for further 2 minutes.

Serve on rice noodles.

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Yellow Curry of Shark

Yellow curry of shark - Chef Sam Gowing - Zest Byron BayServes: 2
Prep Time: 10 minutes
Cook Time: 20 minutes


1 tablespoon Brookfarm macadamia oil
2 cloves garlic, peeled, finely chopped
1 x 2cm piece ginger, peeled, grated
1 stalk lemongrass, trimmed, bruised
6 curry leaves
400 grams shark or other firm white flesh fish
175g Zest Yellow Curry
200 ml / ½ can coconut milk or cream (save other half for the rice)
1 x 1 cm piece turmeric, peeled, grated

To Serve

Native greens – Beach Banana (aka Pig Face aka Karkalla)


  1. In a large heavy based saucepan, heat oil.
  2. Add cloves garlic and ginger, sauté until lightly browned.
  3. Add lemongrass, heat a little to release essential oil and become more fragrant.
  4. Add fish, sear lightly on each side.
  5. Add Zest Yellow Curry and coconut milk or cream. Add turmeric.
  6. Add curry leaves, reduce heat and simmer gently for about 20 minutes on a low heat. Set aside and keep warm.
  7. Serve with coconut rice, watercress and native greens.
Created by: Sam Gowing
Gowings Food Health Wealth
Byron Bay Cooking School
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Caribbean Colombo Fish with Pumpkin and Capsicum Recipe

Caribbean Colombo Fish - Zest Byron BayServes: 4-6


½ red capsicum thinly sliced
175g Zest Byron Bay Caribbean Colombo
200g pumpkin cut into thin wedges
500g firm white fish in large chunks
300ml coconut cream
½ lime juiced
3 shallots sliced
1 red chilli for garnish


In a heavy based pot add capsicum and Caribbean Colombo and simmer for 5 minutes.

Add pumpkin and coconut cream and simmer slowly until the pumpkin is tender.

Add fish and cook on low heat until ready.

Add lime juice and serve with shallots, chilli and rice or your favourite accompaniments.

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Fish Curry Recipe

Fish Curry : Zest Byron BayServes: 4
Prep Time: 20 minutes
Cook Time: 20 minutes


500g fresh white fish (eg Mahi Mahi)
1 tbls Zest Sri Lankan Spice Paste
2 tbls vegetable oil
1 small piece fresh turmeric
2 green chillis sliced
8 eschallots
1 small knob ginger
250ml thick coconut cream
1 tbls tamarind paste
10 curry leaves
Fresh coriander
Toasted coconut shavings


Cut fish into small pieces. Mix Zest Sri Lankan Spice Paste with a tablespoon of oil, marinade fish in spic paste and set aside.

In a mortar and pestle gently crush the chilli, ginger, eschallot and turmeric.

In a pan, pour remaining oil, add fresh spice mix and sauté. Add coconut cream, tamarind and curry leaves. When the sauce boils, add the fish pieces. When cooked remove from heat, serve with steamed rice and garnish with fresh coriander and toasted coconut shavings.

Byron Bay Chef Collection
Created by : Perry Hill
The Point, Ballina