Niuro or “Fiddlehead Fern” is the foraged young shoots of the edible ostrich ferns. It is spiral in shape and looks like tiny tightly coiled scrolls coming out of the ground. Niuro grows in shade or damp areas and is generally harvested in spring. It has a very unique taste which is a blend of okra and asparagus. Larger spiral fiddlehead ferns are a bit crunchy. Finding this item in the market is honestly a bit rare but definitely worth the search. Fiddlehead ferns look like greens/saag and have a mild crunchy texture.

Niuro is a very seasonal plant that comes out only in the spring. Fiddlehead lovers are especially excited and wait for this time of the year, harvesting them in the early morning before they are gone. I have often seen lines of locals picking them up early in the morning by the shore of Phewa lake near my home in Pokhara, Nepal. 

Note: Niuro/Fiddlehead Fern are medicinal plants that are also known as wild superfoods. It is high in Vitamin A, Potassium, Phosphorus, Carotene, Magnesium, Calcium, etc. There are many different types of fiddleheads found in different regions of Nepal. You can saute, bake or cook them as curry. I like to make curry and savory salad with toasted sesame paste, just like kakro ko achaar(cucumber salad).

If you cannot find fiddle head during off season, you can also use Asparagus to make this curry. It will taste unique. Cut the asparagus in the middle so the masala will blend nicely in the middle.

Fiddlehead Fern: 2 cups
Potato: 2 medium
Onion: ½ medium
Tomato: 4 small

Oil: 1 tbsp
Cumin Seed: ½ tsp
Cumin Powder: 1 tsp
Garlic: 2 cloves
Ginger: 20 g
Green Chili: 2 medium


  1. Wash the fresh Niuro. Remove the top young parts and cut them into small pieces. 
  2. Wash the potatoes thoroughly and cut them into small squares.
  3. Heat a pan, add oil, then add thinly sliced red onion. 
  4. Fry for a few seconds then add chopped potatoes.
  5. Mix well and cover with a lid.
  6. Cook on medium heat for around a minute and stir thoroughly.
  7. Close the lid and cook for another minute or so. 
  8. Grind garlic, ginger, and green chilies then add them to the pan with cumin powder, turmeric, and salt. 
  9. Mix well for a few seconds then add the Niuro. Close the lid and cook for 2 minutes.
  10. Take the lid off and add chopped tomatoes. Mix well and cook for 3 minutes. 
  11. Take the lid off, mix and close the lid again.
  12. Turn the stove off and let the spices blend.
  13. Mouthwatering and crunchy Niuro Curry is ready to serve. I made Niuro curry with rice, golveda ko achaar, fresh cucumber salad, and mango as they are in the season right now.

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