Hi All
I have found somewhere that sells fresh methi/fenugreek by the bunch. Obviously most recipes i.e madras call for dried methi. Am I right in assuming fresh would be better? Has anybody got any experience of using it and does it giver better results?
Cheers
MM
No, Its chalk and cheese MM,
Dried is Kasoori Methi, fresh is not used in the same way,
treat fresh like you would Spinach, in say a Chicken Saag,
IMO it has an acquired taste and quite a different flavour to dried.
cheers Chewy
Hi MM
Dont think I would put as much fresh methi in a dish as I would spinach.
Maybe 2 - 3 tbl spoons per portion?
Cheers
Mick
You can also buy frozen Methi. I have some in the freezer by a company called Shana. I think I bought it in Asda.
(http://www.shana.tv/sysimages/origimages/methi__pd30_2.jpg)
Now that is good to know and could be a handy addition to the freezer if your partial to fresh meethi :D
I wondered if it could be frozen as I got quite a lot so that is good to know. Mick, I didn't want to use it as a 'green' like you would spinach more just a teaspoon for flavour like you would dried methi. I figured the fresh taste would be better than dried. Having said that I made 3 curries tonight for the first time from the curry2go ebook and didn't have the bottle to try it in fear of ruining them. I used dried instead. I will freeze it and try it next time.
Mike
Having just made a double portion of Methi Chicken (http://www.curry-recipes.co.uk/curry/index.php/topic,12299.msg99011.html#msg99011) dish last night using fresh methi from the garden for the first time ever, I can definitely agree with Chewy that it has a quite different flavour from dried.
Raw, it tasted a bit nutty to my palate - but a very delicate and pleasant taste. As you can see from the ingredients in the thread above (the methi leaves are in the rectangular dish), I used a good handful for the meal. It undoubtedly added flavour to the dish, but I just couldn't put my finger on the taste. Whatever it was, it was good anyway!
So having made it now, I support Chewy's view that it should be used like spinach and I'll use two good handfuls of the leaves next time - 1 handful per head. I don't think you would notice any difference in flavour if only a couple of tbsps were added.
Echo that fresh leaves can/should be piled into a methi chicken. The 30-40 g I used is a good sized bunch.
http://www.curry-recipes.co.uk/curry/index.php/topic,11980.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,11980.0.html)
Been meaning to update this thread. I made this dish again some time ago, but using a bag of frozen methi. Came unstuck. Very different (and I felt unsatisfactory) result compared to fresh.
Rob :)