Curried Fiddlehead Ferns

Curried Fiddlehead Ferns

1 cup fiddleheads
3 cups water
2 tsp salt
2 tbs avocado oil
2 cups potatoes - peeled and large diced
1/2 tsp cumin seeds
2 tsp curry powder
1/2 cup jalapeños - seeds removed and diced
1 tbs minced ginger
2 tbs butter

  • Bring water and salt to a boil. Add fiddleheads and simmer for 10 minutes, remove from water and cool

  • In a large pan heat oil and add potatoes. Cook until crispy on 2 sides.

  • Add cumin, curry, jalapeno and ginger. Saute for 3 minutes

  • Add fiddleheads and finish with cold butter

  • Season with salt to taste