Easy Sautéed Fiddle Head Fern (Nepali Style) by Full Time Explorer

Ingredients

• ½ lbs fiddle head fern
• 2 cloves garlic, smashed
• 1 tsp salt
• 1 tsp ground coriander
• 1 pinch cumin seeds
• 1 tbsp sunflower oil
• 1 ½ cups water

Instructions

1. Prep the fiddle head fern: Remove the tough bottom inch or two of the stems by bending them near the base until they snap. Discard the tough pieces. Chop the remaining tender parts into 2-inch pieces and wash thoroughly with cold water.
2. Prep the garlic: Smash 2 cloves of garlic in a mortar and pestle until just broken, not a paste.
3. Boil the fiddle heads: Place the prepared fiddle head fern in a saucepan with 1 ½ cups of water. Bring to a boil, then reduce heat to low and cook for 4 minutes.
4. Rinse and drain: Drain the fiddle heads and rinse them under cold water to remove any sliminess. Drain very well, ensuring all excess water is removed.
5. Sauté aromatics: Heat 1 tbsp of sunflower oil in a frying pan over medium heat. Add a pinch of cumin seeds and fry until fragrant and lightly browned, about 1 minute.
6. Add garlic: Add the smashed garlic to the pan and sauté until fragrant, about 30 seconds.
7. Add fiddle heads: Add the drained fiddle head fern to the pan and stir to combine with the garlic and cumin.
8. Stir-fry: Fry, stirring occasionally, for 2 minutes. Then, reduce the heat to medium-low.
9. Season: Add 1 tsp salt and 1 tsp ground coriander. Continue to stir-fry for another 30 seconds.
10. Add water if needed: If the pan seems dry, add 1-2 tablespoons of water.
11. Steam: Cover the pan and cook on low heat for 8-10 minutes, stirring occasionally, until the fiddle heads are tender to your liking.
12. Final seasoning and serve: Taste and add more salt if needed. Serve hot.