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Methi Leaves (dried) in a Madras or Not?
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- SERRANO
- Posts: 489
- Joined: Wed Mar 20, 2013 7:59 pm
- Favourite Curries: King prawn madras
- Location: chesterfield
Methi Leaves (dried) in a Madras or Not?
Hi Guys
Just wondering how many of you use methi in your madras and what the consensus is...use it or not?
Cheers
Ed
Just wondering how many of you use methi in your madras and what the consensus is...use it or not?
Cheers
Ed
- Cory Ander
- SENIOR MODERATOR
- Posts: 9521
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: Methi Leaves (dried) in a Madras or Not?
Hi EC,
I tend to add a little (crumbled methi leaves) to most of my savoury curries. But, to be honest, I don't really recall their tell-tell (visual) sign ever being evident in curries in curries (including Madras) of yesteryear. My feeling is that it is more of a modern day inclusion.
I tend to add a little (crumbled methi leaves) to most of my savoury curries. But, to be honest, I don't really recall their tell-tell (visual) sign ever being evident in curries in curries (including Madras) of yesteryear. My feeling is that it is more of a modern day inclusion.
CA (aka Admin)
- beachbum
- SERRANO
- Posts: 350
- Joined: Thu Mar 28, 2013 3:37 am
- Location: Old Bar Beach, New South Wales Australia
Re: Methi Leaves (dried) in a Madras or Not?
Methi leaves seem to feature in most of the BIR YouTube videos, as well as coriander leaves sprinkled over the result. Like CA I don't recall the usage of either in the Good Old Days.. in fact I never heard of Coriander until I discovered it to my alarm in a Vietnamese Pork Roll (Banh Mi) about ten years ago
Since then of course I've fallen in love with Coriander but I'd also guess that, and methi leaves, are a modern embellishment, together with ruby red colouring. In the 70s most curries were a rich golden or dark brown as I recall.
Since then of course I've fallen in love with Coriander but I'd also guess that, and methi leaves, are a modern embellishment, together with ruby red colouring. In the 70s most curries were a rich golden or dark brown as I recall.
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- PIMENTO
- Posts: 28
- Joined: Sun Mar 23, 2014 2:27 pm
Re: Methi Leaves (dried) in a Madras or Not?
I use methi in my madras, i love it
Re: Methi Leaves (dried) in a Madras or Not?
beachbum wrote:..in fact I never heard of Coriander until I discovered it to my alarm in a Vietnamese Pork Roll (Banh Mi) about ten years ago
Haha!! Exactly the same with me...although only about 3 years ago with my first pork roll here in Melbourne. I am i love with coriander now though and use it for cooking all the time...
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- JALAPENO
- Posts: 84
- Joined: Wed Apr 30, 2014 1:08 pm
Re: Methi Leaves (dried) in a Madras or Not?
I use kasuri methi in all my savoury curries because it brings them closer to the curries I like. Always had chopped coriander sprinkled on top of BIR curries ever since I remember - going back to the late seventies/early eighties. Ain't the same without.
Re: Methi Leaves (dried) in a Madras or Not?
I like to add methi to most of my curries, it adds a 'dfamiliar' flavour. Not too keen on fresh coriander on everything though but that's just personal taste.
Re: Methi Leaves (dried) in a Madras or Not?
so do the methi leaves make a difference? is it worth buying some and give them a go........
- MonsieurBadgerCheese
- BIRD'S EYE
- Posts: 1607
- Joined: Wed Feb 05, 2014 4:04 pm
- Location: Lyon, France.
Re: Methi Leaves (dried) in a Madras or Not?
Definitely.........in my opinion. Very much an integral part of 'the taste'. Careful not to end up with too much like this though!
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- PIMENTO
- Posts: 33
- Joined: Sat May 24, 2014 11:52 am
- Location: Adelaide
Re: Methi Leaves (dried) in a Madras or Not?
The day I discovered methi was a proud moment. I use it as often as I can get away with. Even in the occasional non-curry dish.
I have no idea of its health properties, whether it contains anything useful. But that flavour. Unbeatable.
I have no idea of its health properties, whether it contains anything useful. But that flavour. Unbeatable.
Re: Methi Leaves (dried) in a Madras or Not?
It's a yes from me. Love it.
If I publish an e-book, please kill me.
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- CAYENNE
- Posts: 718
- Joined: Fri Mar 07, 2014 8:58 pm
- Location: Fusion Indian Restaurant, Alford, Lincolnshire. LN139DS
Re: Methi Leaves (dried) in a Madras or Not?
We always add 1 tsp methi to our madras in the restaurant at Fusion. Regards, Adey.
Re: Methi Leaves (dried) in a Madras or Not?
In my experience only dry curries have methi, e.g. Bhuna and Balti.
Re: Methi Leaves (dried) in a Madras or Not?
I use methi leaves in most curries. It is simply a matter of personal taste. As for being a modern ingredient, I first bought a box of methi from an Indian shop in St Pauls, Bristol 45 years ago. Could not resist the bright green box.
- Alchemist
- BHUT JOLOKIA
- Posts: 4581
- Joined: Fri Oct 18, 2013 7:50 am
- Favourite Curries: Lamb Jalfrezi
- Location: West Yorkshire, England
Re: Methi Leaves (dried) in a Madras or Not?
I reckon it might have gone off by now, Bev :lol:
Re: Methi Leaves (dried) in a Madras or Not?
Do you think you could overdose a curry with Methi leaves?
- Alchemist
- BHUT JOLOKIA
- Posts: 4581
- Joined: Fri Oct 18, 2013 7:50 am
- Favourite Curries: Lamb Jalfrezi
- Location: West Yorkshire, England
Re: Methi Leaves (dried) in a Madras or Not?
I think you can overdo any ingredient and ruin the flavour balance of a dish. A curry (in my opinion) should be a fine balance of flavours.
- steveparadox
- BIRD'S EYE
- Posts: 1267
- Joined: Fri Jan 01, 2016 7:05 pm
- Favourite Curries: Garllic Chilli, Naga, Tarka Daal, Aloo Chaat
- Location: Surrey, England
Re: Methi Leaves (dried) in a Madras or Not?
I use Methi in all curries really and Madras is certainly no exception.
- ScotchBonnet
- BIRD'S EYE
- Posts: 1653
- Joined: Sat May 23, 2015 6:54 pm
Re: Methi Leaves (dried) in a Madras or Not?
Before I knew better I thought that the little leaves in a curry that tasted and smelled like - well - like a curry were actually curry leaves but now I know better and I always have a box of East End kasuri methi in the spice drawer. Yes, I always stick it in my madras (remembering to crumble it and get rid of any little stick-like bits).
"There is no such thing as too much oil; just an insufficiency of naan".
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