Gulai Pakis

fiddlehead ferns in coconut milk

325 g fiddle-head ferns
400 ml canned coconut milk
1 1/2 can of water using the can from coconut milk
1/4 c dried small shrimps available at Asian stores, soak in lukewarm water until "blooming"
fried cow rind you can use pork rind. Available at Asian stores, for pork rind
1 tsp curry powder

1/2 of a medium size onion
7 candlenuts available at Asian stores or online
2 tsp ready to use fried garlic
2 tsp cayenne powder
2 daun salam Indonesian bay leaves, available at Asian stores or online
1 piece dried galangal available at Asian stores or online
1 tsp lemon grass powder available at Asian stores or online
1 tsp coriander seeds ground
1/4 tsp ginger powder
Hungarian Vegeta seasoning or something similar such as Royco or Masako available at major grocery stores, Asian stores, or online. If not, just sugar, salt to taste

Grind onion, candlenuts, garlic, cayenne, lemon grass, and ginger powders into paste along with the curry powder, either using mortar and pestle or electric food processor

Heat 1-2 tbsp oil and stir fry paste until fragrant
Add in ground coriander, daun salam and dried galangal, stir
Add in 3 tbsp water, stir
Add in fiddle head ferns, stir and cook for 5-8 mins then pour in coconut milk and water, bring to boil
Lower heat to medium, keep stirring, and bring back to boil
Adjust flavor with Vegeta seaoning (or salt and sugar) and cook until fiddle head ferns are softening (I like it still a little bit firm tho)
Once flavor is perfect to your liking, add in fried cow rind and cook til soften
Turn off heat and your dish is ready to serve with warm rice