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