Authentic Sikkimese Chhurpi Ningro Curry with Warm Tingmo
Experience the vibrant flavors of the Himalayas with this traditional fiddlehead fern and fermented yak cheese curry, perfectly paired with fluffy Tibetan steamed buns.
50min
Total Time
4
Servings
Sikkimese
Cuisine
Recipe
1
Wash the fiddlehead ferns thoroughly in running water and blanch them in boiling water for 3 minutes; drain and set aside.
2
Heat mustard oil in a heavy-bottomed kadhai until it reaches smoking point, then reduce heat slightly.
3
Add minced garlic, grated ginger, and slit green chillies, sautéing until fragrant.
4
Add sliced onions and cook until translucent and lightly golden.
5
Stir in the chopped tomatoes, turmeric powder, and salt, cooking until the tomatoes turn mushy and oil separates.
6
Add the blanched ningro ferns to the pan and toss well with the spice mixture for 3-4 minutes.
7
Pour in half a cup of warm water, cover, and let simmer on low heat for about 10 minutes until the ferns are tender.
8
Gently fold in the crumbled chhurpi cheese and crushed Sichuan pepper, allowing the cheese to slightly melt into a creamy gravy.
9
Simmer for another 2 minutes, adjust seasoning, and garnish with fresh coriander leaves.
10
Serve hot alongside freshly prepared warm Tingmo.
Ingredients
300g fresh ningro (fiddlehead ferns), cleaned and chopped
150g chhurpi (traditional hard Himalayan cheese or mild paneer substitute), crumbled
2 medium onions, finely sliced
2 tomatoes, chopped
3-4 local green chillies, slit
4 cloves garlic, minced
1-inch ginger, grated
1 tsp turmeric powder
1 tsp Sichuan pepper (timur), crushed
2 tbsp mustard oil
Salt to taste
Fresh coriander leaves for garnish
Warm Tingmo (Tibetan steamed bread) for serving
*This AI-generated recipe may contain inaccuracies.