Fish cooked in coconut milk with fiddleheads


Preparation info
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By Sri Owen

Published 1980

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For the best results, this dish needs to be made in large quantities. It is quite expensive, admittedly; but it will keep for a long time in the refrigerator—as much as a month, perhaps, if it is reheated from time to time. Frequent reheating actually improves the flavour. In West Sumatra, where the recipe is supposed to have originated, we used to make and keep it in massive, deep earthenware jars, burned black on the outside by the wood fires. An enamelled saucepan is perfectly satisfacto