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.


Number of serving: 2
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


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