Gulai Pakis, an Indonesian specialty Recipe

• 2 tablespoons vegetable oil
• 2 large garlic cloves, crushed, peeled, and minced
• 1/2 ounce fresh ginger, peeled and finely grated
• 1/2 ounce galangal, peeled and finely grated
• 1 lemongrass stalk, root end trimmed, outer leaves and tough green top removed, inner 6-inch-long bulb finely ground
• 1/2 ounce fresh turmeric, peeled and finely grated; or 1/2 teaspoon turmeric powder
• 4 or more red Thai chiles, stemmed, seeded, and minced
• 1 1/2 teaspoons coriander seeds, finely ground
• 1 teaspoon cumin seeds, finely ground
• 3 candlenuts or macadamia nuts, finely crushed
• 1 tablespoon Indonesian or Thai shrimp paste
• 3 cups unsweetened coconut milk
• 1/4 cup or more tamarind extract
• 4 kaffir lime leaves (2 pairs)
• 1 1/2 pounds fiddleheads, well washed and drained, tail base trimmed

1. Heat the oil in a heavy-bottomed pot over medium heat.
2. Stir-fry the garlic, ginger, galangal, and lemongrass until fragrant and lightly golden, about 5 minutes.
3. Add the turmeric, chiles, ground coriander, cumin, and candlenuts, and stir-fry for 2 minutes more.
4. Add the shrimp paste and stir-fry until 1 to 2 shades darker, about 2 minutes.
5. Add the coconut milk and tamarind extract, and bring to a gentle boil.
6. Reduce the heat to low, add the kaffir lime leaves, adjust seasoning with salt, and simmer, partially covered, for 15 minutes.
7. Add the fiddleheads and continue to simmer until they are tender but firm, 5 to 10 minutes.
8. Serve with rice on the side and with any grilled fish or meat.

vegetable oil, garlic, fresh ginger, root, fresh turmeric, chiles, coriander seeds, cumin seeds, candlenuts, shrimp, unsweetened coconut milk, tamarind, lime, fiddleheads

Taken from www.chowhound.com/recipes/gulai-pakis-10091 (may not work)