📝 About This Recipe
A celebrated staple of the Minangkabau people of West Sumatra, Gulai Paku is a vibrant, golden-hued curry that highlights the delicate, earthy flavor of fiddlehead ferns. This dish is defined by its rich, silky coconut milk base infused with a complex blend of turmeric, ginger, and aromatic kaffir lime leaves. It offers a perfect balance of creamy texture and zesty heat, making it an quintessential soul food of the Indonesian archipelago.
🥗 Ingredients
Main Ingredients
- 500 grams Fiddlehead Ferns (Paku) (cleaned, tough ends discarded, cut into 5cm pieces)
- 800 ml Thick Coconut Milk (fresh is preferred for richness)
- 2 pieces Asam Gelugur (dried Garcinia atroviridis; can substitute with 1 tbsp tamarind juice)
- 1 piece Turmeric Leaf (tied into a knot)
- 2 stalks Lemongrass (white parts only, bruised)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 1.5 teaspoons Salt (adjust to taste)
- 1 teaspoon Granulated Sugar (to balance the flavors)
Spice Paste (Bumbu Halus)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 5-10 pieces Red Bird's Eye Chilies (adjust based on heat preference)
- 3 cm Fresh Turmeric (peeled)
- 2 cm Fresh Ginger (peeled)
- 2 cm Galangal (peeled)
👨🍳 Instructions
-
1
Prepare the ferns by snapping off the tough bottom parts of the stems. Rinse the tender tops and leaves thoroughly in cold water to remove any grit, then drain and set aside.
-
2
In a stone mortar and pestle or a high-speed blender, grind the shallots, garlic, chilies, turmeric, ginger, and galangal into a very smooth paste. Add a splash of water if using a blender to help it move.
-
3
In a large heavy-bottomed pot or wok, combine the thick coconut milk with the freshly ground spice paste.
-
4
Add the bruised lemongrass, knotted turmeric leaf, kaffir lime leaves, and asam gelugur to the pot.
-
5
Turn the heat to medium and bring the mixture to a gentle simmer. It is crucial to stir constantly in a slow, circular motion to prevent the coconut milk from curdling or 'breaking'.
-
6
Once the sauce begins to bubble, reduce the heat to medium-low. Let the aromatics infuse into the coconut milk for about 10-12 minutes until the sauce slightly thickens and the raw smell of the spices disappears.
-
7
Add the cleaned fern leaves to the pot. Gently submerge them into the golden curry liquid.
-
8
Cook for approximately 5-7 minutes. The ferns should be tender but still retain a slight 'snap' or crunch. Do not overcook them into a mushy state.
-
9
Season with salt and sugar. Taste the curry and adjust the seasoning if necessary; it should be savory, creamy, and mildly spicy with a hint of tang from the asam gelugur.
-
10
Turn off the heat. Remove the lemongrass stalks, turmeric leaf, and kaffir lime leaves before serving to make it easier for your guests.
-
11
Transfer to a deep serving bowl and serve immediately while hot.
💡 Chef's Tips
Constantly stir the coconut milk in one direction until it boils to ensure the sauce remains perfectly smooth and emulsified. If you cannot find fresh fiddlehead ferns, you can substitute with young green beans or asparagus, though the flavor profile will change slightly. Fresh turmeric provides a much more vibrant color and earthy aroma than powder; always wear gloves when peeling to avoid staining your hands. For a richer flavor, use 'Santan Kental' (the first press of coconut milk) rather than canned varieties if available. Leftovers taste even better the next day as the ferns soak up the spiced gravy, but reheat gently to avoid oil separation.
🍽️ Serving Suggestions
Serve alongside warm steamed Jasmine rice or 'Ketupat' (compressed rice cakes) for an authentic Padang experience. Pair with a side of 'Beef Rendang' or 'Ayam Goreng' (Indonesian fried chicken) for a complete festive meal. Add a handful of small peeled shrimp or 'Ikan Teri' (dried anchovies) during the simmering stage for an extra boost of umami. Serve with 'Kerupuk Merah' (pink crackers) to provide a satisfying crunch that complements the creamy curry. Enjoy with a tall glass of iced tea or 'Es Jeruk' (Indonesian orange ice) to balance the spices.