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