Gulai paku (pakis) // minangese fiddleheads in spiced coconut sauce

Main Dish
2 servings
10 min
10 min
Very Easy
Here a receipt for a quite hot soup! easy and fast.


2 servings
- 300 g edible fiddleheads, rinse off

- 5 -00 mL thin coconut milk

- 100 g tiny silver anchovies (I used silver anchovies)

- 1 lemongrass, take the white part and bruised

- 1 cm length galangal

- 2 pieces asam kandis

- 15 ruku-ruku leaves or can be substituted for lemon basil

- 1 turmeric leaf

- 2- kaffir lime leaves

- 2 Indonesian bay leaves-

1) Blend the spices into a paste:

- red chilies, as desired

- 7 shallots

- 2 cloves garlic

- 4 tbsp coconut milk

- 1 cm length turmeric

- 1 cm length ginger

- 1/2 tsp dried shrimp paste, roasted (most recipes don't add this)

-salt as desired


Step 1

Transfer the spiced paste into a saucepan, simmer and stiring often about 6 - 8 minutes.

Step 2

Add thick coconut milk, asam kandis, lemon grass, galangal and all the leaves. Bring to almost a boil, then simmer for 25 - 30 minutes, stirring often.

Step 3

Add fiddleheads and continue to simmer until the fiddleheads are almost cooked, then add silver anchovies and continue simmering until cooked

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