Fern curry with shrimp (Gulai paku) from Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia by James Oseland

  • coconut milk
  • fiddlehead ferns
  • Show all ingredients...

  • EYB Comments

    Can substitute ground turmeric for fresh turmeric; and Thai basil or Italian basil for lemon basil.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground turmeric for fresh turmeric; and Thai basil or Italian basil for lemon basil.

  • amraub on May 03, 2012

    I had high expectations for this recipe given how much I enjoy some of the other recipes from this book. This one just seems to be missing something and the broth was a bit thin for my taste. Part of the problem might've been my shrimp. The only uncooked shrimp my grocery store had were already peeled and the shrimp ended up seeming overcooked by the time the fiddleheads were done. If I were to make again, I would likely try omitting the 1/2 cup of water to help with the thinness of the broth issue.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.