Methi/Fenugreek

[t-c]

That'd be excellent thank you.

[Temesta]

Be careful with roasting Fenugreek seeds! I usually don't because they will taste very bitter after roasting ...

[dirtycombats]

I've noticed a few recipes calling for Methi powder, and TBH, as I've ballsed up dry roasting  some spices earlier in my tries to making a curry (having over roasted the ingredients, and not knowing I had 

My question is, the best way to turn fenugreek seeds to powder, should they be dry roasted first, or just ground using the good ol' pestle n mortar?best to buy ground the danger is if you roast the seeds and slightly burn the taste will be bitter  hope this helps

Thanks.

[beachbum]

I love the methi leaves, especially in chicken dishes. They seem to have a subtly different aroma to the ground seeds. I'm a non smoker but to me when you bury your face in a container of methi leaves and sniff, it's almost tobacco-like but in a good way (I'm a home brewer and some hop varieties have a similar twang)

Fenugreek powder is the major ingredient in the Australian Keen's Curry Powder which every Aussie grows up on, and when I serve a methi based dish they always say "ah, that tastes like real curry"  ;D

Still trying to grow some here in Queensland, but keep failing. The seeds sprout very quickly but don't thrive. Possibly too wet and hot. I bet you could grow in easily in Southern England in the summer.

[loveitspicy]

Do you know what the ingredient percentages are in the Keens curry powder - i tred to find out a while ago and fell flat

best, Rich

[beachbum]

Reading the side of the tin (I use it in SWMBO's butter chicken which is as hot as she can stand, poor thing)

Turmeric
Coriander
Salt
Fenugreek
Black Pepper
Chilli
Rice Flour
Allspice
Celery

That's in order of weight I suppose, but no percentages. I might try a small batch and see how it goes, I've got everything but the allspice and the celery, sometimes I do a Carribean style roast pork marinated in lime and allspice so I'll get some.

[George]

Be careful with roasting Fenugreek seeds! I usually don't because they will taste very bitter after roasting ...

Here's what it says in a book I'm currently using - Easy Indian Cookery by Shehzad Husain.

"Fenugreek - The flavour of the whole dried flat yellow seeds, a little better in taste, improves when they are lightly fried."

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[Micky Tikka]

Brought some dried methi the other day and the man told me to soak them first
Does anyone do this ?

[ELW]

Soaking them is mentioned in some of the cookbooks I've seen. I've never done it. Theyre may be a chance they cook a little too quickly & turn bitter as they are very dry 

[mr.mojorisin]

i soak them in a small glass of water for half an hour
it's meant to take some of the bitterness out of them

cheers