Recipe: Hugh Allen’s Marron Curry

Hugh Allen, Executive Chef at Vue de monde, shares a recipe with us.

Coconut and Cauliflower Puree


900g cauliflower

500ml coconut cream

5g salt

grapeseed oil, as needed



1.  Finely chop the cauliflower florets and sweat in oil until tender, without colour.

2.  Add the coconut cream and cook out until combined and cooked.

3.  Blitz in the Vitamix on high speed until silky smooth.

4.  Pass and cool in a bowl sitting on an ice bath. Reserve in refrigerator. Make daily.




Live marron, as needed

Salt, as needed



1.  Bring a pot of water to a rapid boil; season water with salt.

2.  Remove heads from the marron and reserve for later, skewer the marron through the intestinal cord.

3.  Blanch for 55 secs and shock into an ice bath, allow to cool completely.

4.  Remove skewer from the marron and crack the shell off the marron tail carefully.

5.  Re-skewer the marron to ensure it doesn’t curl up during cooking. Store in the fridge wrapped in a CHUX or

     towel then vacuumed to prevent oxidization.

6.  Remove the coral from the marron heads with a spoon. Reserve for later.

7.  Reserve the marron heads for the curry sauce.


Marron and Saffron Paste


15g fennel seeds

15g coriander seeds

15g mountain pepper seeds

5g celery seeds

80g shallots, peeled and chopped

80g carrots, peeled and chopped

100g fennel, peeled and chopped

60g garlic cloves, peeled and chopped

80g galangal, peeled and chopped

3g birds eye chillies

1 kaffir lime, peeled

90g lemongrass, white part only, bruised and chopped

5g salt

200g grapeseed oil



1.  In a pan, dry roast the fennel seeds, coriander seeds and peppercorns. Once cooled, grind spices to a 


2.  To make the paste, combine all the ingredients except the oil and puree with a stick blender. Gradually pour 

     in the oil until you have a smooth paste; add some hot water if needed.


Marron curry


700g marron and saffron paste

500g blue mussels

300g fish bones

300g marron heads

3g saffron

400g tomatoes, chopped

150ml white wine

4L chicken stock

10 kaffir lime leaves

250g grapeseed oil

salt, as needed



1.  Steam the mussels open with the white wine; strain the liquid and reserve. Reserve the mussels and 

     discard the shells. Combine the saffron with the mussel/wine liquid and let steep on low heat till infused.

2.  In a large pot, heat the oil until smoking. Add the paste with salt and the kaffir lime leaves, reduce the heat 

     to low, and cook for 20–30 mins or until the paste has lost its rawness. Add the mussels, fish bones, marron 

     heads and tomatoes and continue to cook for 5 mins. Pour the chicken stock and saffron and mussel water 

     into the pot and bring to the boil; reduce heat and simmer for 45 mins. Remove the marron heads, then put 

     through a mouli and pass through a fine sieve.



Additional ingredients:


Crème fraîche

Reduced white wine



1.  In a pot, heat up a little butter in saucepan. Add a spoonful of the marron coral and cook for around 10 secs 

     in around 200 ml of marron curry sauce. Season with a little butter, crème fraîche and a little of the reduced 

     white wine.

2.  Cook marron in butter in a pan over a medium heat. Heat up the coconut puree in a separate pot. Place a 

     spoon of puree in the centre of a warm bowl; round off puree. Place the cooked marron tail directly on top. 

     Serve with 3–4 tablespoons of finished marron curry.