Thursday, May 24, 2007

Curried Fiddleheads

Curried Fiddleheads

Prep time: 20 minutes
Stir fry time: 6-8 minutes

Serves 4

1 lb/500 g fiddleheads
Juice of half a lemon
1 tbsp vegetable oil
1 clove garlic, minced
1-2 tsp curry powder

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

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Jann said...

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!

Ruth Daniels said...

Thanks Jann, much appreciated.