Fern Curry Indonesian Recipe

Some  Ferns species edible and can used as delicous food, but not all ferns. This ferns used here, usually grow in mountain and people cook the ferns taraditionally.   

Ingredients:

• Large bunch edible ferns ( or 300 g/10 oz English spinach or amaranth)
• 50 g ( 1 ½ oz) salted or smoked fish thinly sliced (or dried prawns)
• 750 ml ( 3 cups) coconut milk
• 1 stem lemongrass bottom
• 14 cm ( 5 ½ in) only bruised
• 1 turmeric leaf
• 3 kaffir lime leaves
• 2 slices asam gelugor ( dried garcina fruit)
• 125 ml ( ½ cup) thick coconut milk salt to taste.

Preparations:

1. Pinch off and reserve the soft fern tips remove leaves from the tough stems discarding stems wash the tips and leaves thoroughly then drain there should be about 300 g (10oz) set aside.
2. Put fish coconut milk lemongrass turmeric and lime leaves and asam slices in a large saucepan and slowly uncovered until slightly thickened 8 to 10 minutes.
3. Add the ferns and simmer uncovered stirring frequently until tender 3 to 4 minutes add thick coconut milk and bring to the boil stirring constantly simmer 2 minutes taste and add salt in desired.