The next installment of our fiddlehead bonanza! We enjoyed this with plentiful basmati rice and a side salad of grated carrots, radishes and coconut from Yamuna Devi’s The Best of Lord Krishna’s Cuisine. As you can see from the pictures, the curry was a big hit with the girls, who couldn’t get enough.
1 pound fiddleheads, trimmed and rinsed
1 tablespoon unsalted butter
2 tablespoons canola oil
2 tablespoons chopped fresh ginger
1/4 teaspoon asafetida powder
1/2 teaspoon turmeric
1 1/2 teaspoons garam masala
1 cup frozen peas
3/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
juice of half a lemon
1/3 cup fresh cilantro, chopped
Bring a large pot of salted water to the boil and blanch fiddleheads for 1 minute. Drain and run under cold water to stop cooking.
In a large, heavy bottomed pot, heat butter and canola oil until butter melts and foam subsides. Add ginger and sauté for about 30 seconds. Add asafetida powder, turmeric, and garam masala, and cook until fragrant, about 30 seconds. Add fiddleheads to the oil and sauté for a minute or two, gently stirring to coat with spices. Add frozen peas and cook until heated through. Stir in sour cream, then add salt and pepper, adjusting seasonings to taste. Stir in lemon juice and three tablespoons of the chopped cilantro. Serve immediately, with rice, topped with remaining cilantro.