Hi All,

I think that dried fenugreek leaves are key to the smell and taste of a BIR curry.  They are very savoury and tend to seep out of your pores, smelling distinctly of curry, for several days after the event!

However, my question is, has anyone actually seen BIRs use them?  I can't think that I have.  Also, I have no recollection of seeing evidence of them (i.e. little green leaves) in any BIR curry that I have ever had.....has anyone?

I have never seen any evidence of chopped coriander either 

I saw a demo once, I didn't see anything that I recognised as fenugreek leaf; which of course, isn't to say it wasn't there!!

I use fenugreek leaf in most of stuff. I blitz the whole box-full in a spice grinder untill it's a fine green powder.  In a madras I add one quater of a level (5ml) tps to the spice mix and 'fry it in' at the beginning.  I have tried adding it later (flavour too pungent), or not at all (deffinately something missing).  I wouldn't use it in a CTM, but I think it works in madras and bhuna.

i'm still undecided whether i like the taste (moves towards to BIR or not). i intend to try the fresh at some point.

i certainly can't put them in madras as for me it moves the overall taste away from BIR. i do add sometimes to Bhuna and this is where i can't really decide.

pot 7 on the malik web cam certainly looks like the stuff.

maybe i should try grinding it, given adrian and qprbob's comments

This BIR uses them you can see em next to the spice mix



if i remember watching this he added dried ferugreek after the initial frying of spices.