Wild Curly Dock Masala , Foraged Watercress & Wild Spicy Mustard Leaf Chutney

By • March 22, 2012 • 0 Comments



Author Notes: Curly Dock leaves are slightly citrus-y with an herb-y background and add the perfect amount of tart and bitter roundness to a coconut milk curry. We also foraged some watercress (pungent), chickweed (sweet) and spicy black mustard leaves (hot wasabi punch) along with s little chili and onions for a powerful chutney. I made my own garam masala and idli to go with.Mia Wasilevich

Serves 4

Wild Curly Dock Masala

  • 4 cups washed and de-stemmed curly dock leaves
  • 1/2 cup onion
  • 2 teaspoons garlic
  • 2 cups coconut milk
  • 4 teaspoons garam masala, homemade
  • 1/2 teaspoon salt to taste
  • 2 teaspoons ginger, fresh grated
  • 1/2 tablespoon pan toasted mustard seeds for garnish
  • 1/4 cup fresh coriander leaves to finish
  1. I made a garam masala (spice blend) from scratch, so I wanted to use it here. It contained (more or less): Cinnamon Coriander seeds Mustard Seeds Bay leaves Black cardamom Black peppercorn Toast EVERYTHING in a dry pan before you grind this. It's so worth it. Don't be afraid to make this your own and add spices or change proportions.
  2. The Curry Finely chop carlic, ginger, onion and if you'd like, a chili and sautee with cooking oil and a few healping tablespoons of your masala mix until evenly covered and transluscent. Make sure to add salt to taste. Then add the washed and de-stemmed curly dock and "wilt" and coat it with the spice and aromatics mixture. You will notice the bright green change to a khaki color. I then added about a cup about 2 cups of coconut milk to the curly dock and spices and let this simmer for 20-25 minutes. After it cooled slightly, I blended until smooth and silky. Then add your steamed or boiled yams chunks for pops of chunky sweetness. Use the idli to sop it up! I garnished with watercress, cilantro and...the wild chutney!

Foraged Watercress, Chickweed & Spicy Black Mustard Leaf Chutney

  • 1 cup chickweed
  • 1 cup watercress
  • 1/4 cup black mustard leaf
  • 1/4 cup white balsamic vinager
  • 1/4 cup water if necessary to thin
  • 1 teaspoon jalepeno
  • 1/4 cup diced onion
  • 1/2 teaspoon salt & pepper to taste
  1. I used my food processor again here (my bestie). So vibrant and green and POW! ZING! BAM! Your tongue doesn't know what to do - the wasabi punch from out of no where, then the peppery rush of the watercress and the green sweetness from the chickweed. Wow. Just wow. All together, this vibrant chutney, with the silky curly dock curry with coconut milk and the puffy, fermented pillows of idli. It was another excellent weekend and wild food adventure. I soooo heart food.
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