Prep time: 20 minutes
Stir fry time: 6-8 minutes
Serves 4
Ingredients:
1 lb/500 g fiddleheads
Juice of half a lemon
1 tbsp vegetable oil
1 clove garlic, minced
1-2 tsp curry powder
Directions:
1. Prepare the fiddleheads. This takes the most time. Cut off the blackened ends, rinse through a strainer or sieve several times to get rid of all the chaff (little brown skins), squirt the lemon juice to keep them from turning black.
2. In a large non-stick skillet, heat the oil and add the garlic. Toss until the garlic is fragrant. Add the fiddleheads and sauté (some people blanche them first, but I don’t bother) until they begin to soften. Add the curry powder and continue to cook until the smell of the curry drives you crazy! Taste for seasoning.
I served it with Tandoori Salmon and Indian style cauliflower - sookhi goobi
Related links: Food and Drink recipes South Beach Diet Easy Cooking vegetables
2 comments:
Simple,tasty and beautiful.....I love this ! Your format is so easy to read, not all cluttered up...I like that, too!hope your cookbooks are selling! Good luck with this adventure!
Thanks Jann, much appreciated.
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