Spring
Wild Curly Dock Masala , Foraged Watercress & Wild Spicy Mustard Leaf Chutney
- Serves 4
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
What You'll Need
Ingredients
- Wild Curly Dock Masala
-
4 cups
washed and de-stemmed curly dock leaves
-
1/2 cup
onion
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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
- Foraged Watercress, Chickweed & Spicy Black Mustard Leaf Chutney
-
1 cup
chickweed
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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
Directions
- Wild Curly Dock Masala
- 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.
- 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
- 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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