Gulai Paku - fiddleheads in a herby coconut sauce

Gulai Pakufiddleheads in a herby coconut sauceBahan-bahan:ingredients:300 gr fiddleheads500 ml santen cair (thin coconut milk)100 gr tiny silver anchovies1 sereh (lemongrass)1 cm laos (galangal)2 asam kandis15 ruku-ruku leaves1 kunyit (turmeric) leaf2 jeruk purut / kaffir lime leaves2 salam leavesHaluskan:bumbu:6 shallots3 cloves garlic4 tbsp santen asli (thick coconut milk)1 cm kunyit1 cm jahe (ginger)1/2 trassi bakar (roasted shrimp paste)1/2 tsp saltCara membuat:preparation/method:Pound or grind the ingredients for the bumbu fine into a paste. Heat a wok and add the paste and let it simmer slowly for 6 minutes. Add the santen, the asam kandi, the sereh, the laos, the ruku-ruku, the kunyit leaf, the jeruk purut and the salam leaves and let it simmer slowly for 30 minutes. Add hte fiddleheads and cook the nearly done. Then add the anchovies and let it smmer slowly until done.