Curried Fireweed Shoots

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Curried Fireweed Shoots

Curried Fireweed Shoots is a modern Canadian recipe for a classic dish of boiled fireweed shoots served with hard-boiled eggs and curried coconut milk. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Curried Fireweed Shoots.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Curry Wild Food Sauce Recipes Spice Recipes Canada Recipes

Young fireweed (rosebay willowherb) shoots can be used in place of asparagus and the following recipe is an excellent way of preparing them.

Ingredients:

225g young fireweed shoots
3 tbsp butter
2 tbsp plain flour
1 garlic clove, minced
1/4 tsp sea salt
1/2 tsp paprika
1 tbsp curry powder
1 tsp freshly-grated ginger
360ml coconut milk
2 hard-boiled eggs, sliced

Method:

Bring 300ml of lightly-salted water to a boil, add the fireweed shoots and simmer for 10 minutes, or until tender. Drain and set aside.

In the meantime, melt the butter in a pan, scatter the flour over the top and stir in to form a roux. Add the garlic, salt, paprika, curry powder and ginger then fry for 2 minutes, stirring constantly. Now whisk in the coconut milk, until smooth.

Bring to a boil and cook until well thickened. Arrange the boiled fireweed on a serving plate, pour over the curry sauce, garnish with the sliced eggs and serve.