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Malaysian Fiddleheads and Fava Beans in Spicy Coconut Milk Recipe
Ingredients (13)
- 12 ounces (350g) fiddlehead ferns (see notes)
- 6 bird’s eye chiles (about 3/4 ounces; 20g), stems removed, thinly sliced
- 2 small Asian shallots (2 ounces; 57g), peeled and thinly sliced cross-wise
- One 2-inch piece (6g) fresh turmeric, peeled and thinly sliced cross-wise
- 1/2 ounce (15g) cleaned dried anchovies (see notes)
- 1 stalk lemongrass, bottom 4 to 5 inches only (about 1/2 ounce; 12g)
- 2 1/4 ounces (65ml) coconut milk (see note)
- 1 1/2 cups (360ml) water
- 1 turmeric leaf, optional
- 2 3/4 ounces (75g) sheeled and peeled fava beans (from about 1 pound fava pods), split into their natural halves
- 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 1 teaspoon granulated sugar
- Cooked white rice, for serving
Directions
Learn how to make this recipe at Serious Eats