Total Time
20mins
Prep 10 mins
Cook 10 mins

Posted in response to a request - from Food & Drink magazine! Timing doesn't include standing.

Ingredients Nutrition

Directions

  1. Whisk oil, vinegar, curry paste, cinnamon & cardamom together in a shallow dish; set aside.
  2. Rub brown peppery scales off fiddleheads, rinse several times under cold running water, drain well & trim off ends; steam in a rack over boiling water until tender-crisp, about 7 - 9 minutes.
  3. Drain well, add to dressing in dish, toss well to combine & season to taste.
  4. Allow to cool; cover & refrigerate for at least 4 hours or up to a day, shaking dish occasionally to stir.
  5. Before serving, bring to room temperature, toss to moisten & check seasoning; sprinkle with coriander.

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