Sautéed Fiddle Head Fern Recipe
Easy to make sautéed fiddle head fern made in a Nepali style with light spices
Ingredients
- ½ lbs fiddle head fern
- 2 cloves garlic
- 1 tsp salt
- 1 tsp ground coriander
- 1 pinch cumin seeds
- 1 tbsp sunflower oil
- 1 ½ cups water
Instructions
Prep
- Remove the bottom of the stems of the fiddle head fern (the hard part) like you would on asparagus. Bend the stem near the bottom (about an inch or two) and it will snap around the place where the plant is tender. Throw out the hard pieces. Chop the remaining top part into 2 inch pieces and wash with cold water.
- Smash 2 cloves of garlic in a mortar. Do not mush it too much. It shouldn’t be a paste.
Cook
- Put the fiddle head fern in a saucepan with 1.5 cups of water and bring to a boil. Once it boils, lower it to low heat and cook for 4 minutes.
- When done, drain it and wash it with cold water to remove the stickiness. Drain again, being sure to remove all water.
- Using a frying pan add 1 tbsp of sunflower oil and put on medium heat.
- Add a pinch of cumin seeds to the hot oil and fry till brown (about 1 min). Add the 2 mashed garlic cloves.
- When you can smell the garlic (about 30 seconds) add the fern and stir it together.
- Fry and stir regularly for 2 minutes, then lower the heat to medium low.
- Add 1 tsp of salt and 1 tsp spoon of coriander powder and continue to fry for 30 seconds.
- If it starts to get dry you can add 1 -2 Tbsp of water.
- Cover it and cook it on low heat for 8-10 mins (depending on how cooked you like your greens) while stirring occasionally.
- Add salt to taste and serve hot.