Forager’s Spring Curry: A Wild, Seasonal Recipe
Nothing says “spring” like a fresh, foraged meal! Savor the flavors of the season with this mouth-watering spring curry recipe.
The following is an excerpt from Forage, Harvest, Feast by Marie Viljoen. It has a been adapted for the web.
Forager’s Spring Curry
This boldly flavored spring stew evolved from a forager’s version of fridge clean-out day.
Foragers have the best leftovers. It is now a spring dish I re-create every year.
Serves 4
Ingredients
- 11/2 pounds (680 g) pork shoulder, cut into about 6 large chunks
- 4 ounces (113 g) young pheasant back mushroom, sliced very thinly (substitute any other mushroom)
- 3 tablespoons soy sauce
- 3 tablespoons Ramp Pickle juice
- 1 tablespoon sugar
- 1 can (13.5 fluid ounces/400 ml). coconut milk
- 3 hot red chiles
- 1 Thai lime leaf
- 6 radishes, cut in half, with lower stems still attached
- 1 tablespoon Sumac Essence
- 8 Prickly Ash Quick Pickled Brussels Sprouts
- 4 ounces (113 g) fiddleheads, blanched
- 2 teaspoons Prickly Ash Oil
- 3 ounces (85 g) watercress leaves. (or substitute wintercress)
- 1 teaspoon Prickly Ash Paste
Process
In a large pot combine the pork, mushroom, soy sauce, Ramp Pickle juice, sugar, coconut milk, chiles, lime leaf, and radishes.
Add a little water if necessary to barely cover the meat. Bring the liquid to a simmer over high heat (stir occasionally to prevent sticking).
Reduce the heat and cook at a gentle simmer for 2 hours, covered, with a crack left for some evaporation.
Remove the lid and add the Sumac Essence, Prickly Ash Quick Pickled Brussels Sprouts, and fiddleheads. Increase the heat and cook uncovered at a high simmer for another 30 minutes.
Stir in the Prickly Ash Oil and fresh watercress no more than 5 minutes before serving.
At the table dress the top of the curry with flecks of Prickly Ash Paste.
Serve alone in bowls, or with sticky rice on the side.
Recommended Reads
Read The Book
Forage, Harvest, Feast
A Wild-Inspired Cuisine
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