Ferns and curries

ferns ferns1 Ferns2I never did imagine this large leafy growth we see so often in the hills of North and North Eastern India could actually be turned into a very tasty meal.
But that’s exactly what we discovered when we travelled to Sikkim last year.
I had seen ferns of various sizes and shapes since childhood but the giants we encountered in every nook and cranny were something else.
What a pity, I thought to myself. We could have carried some home to Bahrain to plant but these would never grow in the harsh summer that we have here. These could also be used in some other way – there were so many of them. But all these questions were put to rest when we were offered Fiddlehead Fern Curry at the mountain lodge where we stayed!
And that was a surprise. Ah, I thought, finally, some use for this abundance.
Of course, we weren’t disappointed. The best part is that these can just be picked from outside the front door and cooked fresh!
Yes, of course, there are several stages of growth for a fern plant and, I am told, the best one is the fiddlehead fern, when the plant is in its infancy and before it ‘opens up.’But, even otherwise, it makes a beautiful salad with onions, peanuts, pomegranate seeds, mint, coriander and parsley. And, the less said about the curry, the better. Too bad we cannot have it here – far away from the wild and the beautiful.
I have seen some canned varieties available at some places but these aren’t a patch on the real thing.
Someday, hopefully, we shall return to the hills and dig in – again!
Until then, it’s the taste of the Arabian Peninsula!

2 Comments Add yours

  1. Littlesundog says:

    Beautiful photos… and I like that new header too!

    Liked by 1 person

    1. singhcircle says:

      Thank you very much. The header needed a change, too!

      Liked by 1 person

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