Forager’s Spring Curry: A Wild, Seasonal Recipe

Forager’s Spring Curry: A Wild, Seasonal Recipe

Nothing says “spring” like a fresh, foraged meal! Savor the flavors of the season with this mouth-watering spring curry recipe.

The following is an excerpt from Forage, Harvest, Feast by Marie Viljoen. It has a been adapted for the web.

Forager’s Spring Curry

This boldly flavored spring stew evolved from a forager’s version of fridge clean-out day.

Foragers have the best leftovers. It is now a spring dish I re-create every year.


  • 11/2 pounds (680 g) pork shoulder, cut into about 6 large chunks
  • 4 ounces (113 g) young pheasant back mushroom, sliced very thinly (substitute any other mushroom)
  • 3 tablespoons soy sauce
  • 3 tablespoons Ramp Pickle juice
  • 1 tablespoon sugar
  • 1 can (13.5 fluid ounces/400 ml). coconut milk
  • 3 hot red chiles
  • 1 Thai lime leaf
  • 6 radishes, cut in half, with lower stems still attached
  • 1 tablespoon Sumac Essence
  • 8 Prickly Ash Quick Pickled Brussels Sprouts
  • 4 ounces (113 g) fiddleheads, blanched
  • 2 teaspoons Prickly Ash Oil
  • 3 ounces (85 g) watercress leaves. (or substitute wintercress)
  • 1 teaspoon Prickly Ash Paste


In a large pot combine the pork, mushroom, soy sauce, Ramp Pickle juice, sugar, coconut milk, chiles, lime leaf, and radishes.

Add a little water if necessary to barely cover the meat. Bring the liquid to a simmer over high heat (stir occasionally to prevent sticking).

Reduce the heat and cook at a gentle simmer for 2 hours, covered, with a crack left for some evaporation.

Remove the lid and add the Sumac Essence, Prickly Ash Quick Pickled Brussels Sprouts, and fiddleheads. Increase the heat and cook uncovered at a high simmer for another 30 minutes.

Stir in the Prickly Ash Oil and fresh watercress no more than 5 minutes before serving.

At the table dress the top of the curry with flecks of Prickly Ash Paste.

Serve alone in bowls, or with sticky rice on the side.

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Dr Heidi Parkes

By Dr Heidi Parkes

Senior Information Extension Officer QLD Dept of Agriculture & Fisheries.