Authentic Sikkimese Chhurpi Ningro Curry
A delightful Himalayan delicacy combining tender wild fiddlehead ferns with traditional tangy sun-dried yak cheese. Simmered with aromatic spices, this comforting stew captures the earthy essence of Sikkimese home cooking.
50min
Total Time
4
Servings
Sikkimese
Cuisine
Recipe
1
Wash the fiddlehead ferns thoroughly and blanch them in boiling water for 5 minutes, then drain and set aside.
2
Heat mustard oil in a heavy-bottomed kadhai until it reaches smoking point, then let it cool slightly.
3
Add cumin seeds and let them splutter, followed by sliced onions, minced garlic, and grated ginger. Sauté until golden brown.
4
Add chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes turn mushy and oil begins to separate.
5
Toss in the blanched fiddlehead ferns and slit green chilies, mixing well with the masala base.
6
Pour in a cup of warm water, cover, and let it simmer on medium heat for about 10 minutes until the ferns are tender.
7
Cut the Chhurpi cheese into small cubes and stir them gently into the simmering curry.
8
Simmer for another 5 minutes until the cheese softens slightly and absorbs the rich flavors.
9
Garnish with freshly chopped coriander leaves and serve hot with steamed local rice.
Ingredients
250g wild fiddlehead ferns (ningro), cleaned and chopped
100g traditional Chhurpi cheese (or firm paneer as substitute)
2 medium tomatoes, finely chopped
1 large onion, sliced
3 cloves garlic, minced
1 inch ginger, grated
2 green chilies, slit
1 tsp turmeric powder
1 tsp cumin seeds
2 tbsp mustard oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.