Niuro or “Fiddlehead Fern” is the foraged young shoots of the edible ostrich ferns. It is spiral in shape and look like tiny tightly coiled scrolls coming out of the ground. Niuro grows in shade or damp areas and are 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 early in the morning by the shore of Phewa lake near my home in Pokhara, Nepal. 

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 Chilli: 2 medium


  1. Wash the fresh Niuro. Remove the top young parts and cut 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 into 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 alittle.
  13. Your mouthwatering and crunchy Niuro Curry is ready to serve with rice and a side of dal (lentils).  

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