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

Ingredients

• 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

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Preparation

• 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