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