I`ve never used the leaves, perhaps this is the single ingredient i need as my curries are very close.
Although i do believe that the latest base with Carrots green Peppers etc .. is right its just the final tweeking now me thinks .

I put dried fenugreek leaves in almost all my curries, although I have noticed that my local takeaway uses leaves that look a lot duller than the ones I use, mine are very green. I do have another sort which look identical so I will also try those in my curry tonight.

Thanks guys it looks like another valuable step closer to our goals the Fenugreek leaves are definitely going on my spices to buy & try list !!!! ;D ;D ;D

Hi Mark J,

Could it be that the duller leaves which might be methi are fresh as opposed to the dried ones.  Most of us use dried for convenince (I think) but they are available fresh in my local area but I haven't tried them.  Matbe I should try the fresh methi and report back.

Cheers Mark J,

Blondie

Quote from: Yellow Fingers on May 21, 2005, 08:02 PM
Each curry would need to be served up individually and away from the other two so that the odour of the curry can be commented on.

It sounds like a fun experiment.? You'd have to rotate the order in which the curries are eaten, in order to offset a bias that might favor the first curry eaten.? Then you'd have to do a statistical analysis to see if any differences are significant, or due to chance.? But it could be done.

Not only that, the initial aroma/taste test would literally have to be done blind folded to avoid possible bias due to one curry having a better visual appeal than another. It gets better and better.? ?

You would also have to puree both to make sure the textures are similar!  ;D

I made up some curry gravy yesterday.
I went back to a very simple recipe I was shown by a chef, last September.
Later that day I was passing by an Indian Takeaway.
It was about six o'clock and they would have been just starting up.
The smell really was the same as my kitchen.
No difference.
I know that there is something else, they do.
Another smell, but I reckon that must be coming from their Tandoor.
After all, they normally have a wacking great fan extractor from it.
That would pump this extra aroma out onto the streets.
I don't have the space for a tandoor, but I reckon that is where the last "secret" lies.
I have seen a chef, squeezing spiced lamb on to long skewers.
This was destined for the tandoor.
It's probably that.
Cooking tandoori chicken in the oven doesn't have the same smell.
I think Pacman has a tandoor, maybe he can offer some thoughts.

Which recipe was that Pete ? Can put a link in this thread please.

I posted it today
https://curry-recipes.co.uk/curry/index.php?topic=309.0