Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: Invisible Mike on September 11, 2013, 01:00 AM
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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
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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
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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
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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)
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Now that is good to know and could be a handy addition to the freezer if your partial to fresh meethi :D
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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
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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.
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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 :)