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Fenugreek leaves

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johnluc
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Fenugreek leaves

Post by johnluc » Fri Feb 05, 2016 7:57 pm

Hi all, am intending to do my first curries this weekend, a jalfrezi for the Mrs. and a madras for me, wife's been out all week getting together all the ingredients, been to every supermarket within an hours drive and two Asian markets and cannot get any fenugreek leaves, is this going to spoil the dishes or is there a substitute,

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Re: Fenugreek leaves

Post by Squibo » Fri Feb 05, 2016 8:00 pm

I'd be amazed if the indian markets didn't have it, maybe look for a box marked Kasuri Methi instead of Fenugreek, worse case try Tesco they do it where I'm from.

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Re: Fenugreek leaves

Post by Squibo » Fri Feb 05, 2016 8:07 pm

This is pretty common brand
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$_35.JPG (20.76 KiB) Viewed 143 times

johnluc
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Re: Fenugreek leaves

Post by johnluc » Fri Feb 05, 2016 8:46 pm

Problem is I live in France, so no tescos,the Asian markets are run by Chinese not Indian, although they sell pretty much everything got all the spices,pastes flour but no methi, all she could get was a packet of "fenugreek entire" which look like very small seeds, back to my question, will I spoil the dishes by not having methi or do without or use something else, we do have fenugreek powder.

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Re: Fenugreek leaves

Post by pauly » Fri Feb 05, 2016 9:03 pm

Personally, I think methi leaves are essential, but if you're having trouble getting them, then perhaps ground fenugreek might be the closest.

What do other members think ?

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Re: Fenugreek leaves

Post by Squibo » Fri Feb 05, 2016 9:50 pm

Ahh gotcha, that's a tough one, if you can't find fresh leaf I have read celery leaves can be substituted, never tried it and find it hard to believe but any port in a storm :)

Not sure about powder as that's seed and might end up making the dish a bit bitter, but might still be a better suggestion than celery.

I'd be interested to hear if either work though.

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Re: Fenugreek leaves

Post by leejones » Fri Feb 05, 2016 9:58 pm

I agree with Pauly, Methi is an essential ingredient when cooking a BIR Jalfrezi & Madras, ground fenugreek is not the same flavour at all ! - there's plenty to choose from on Ebay , just type in methi leaves, but not going to be much use if you want it for this weekend.
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Re: Fenugreek leaves

Post by Alchemist » Fri Feb 05, 2016 10:24 pm

I've used the powder in a madras before, you only need a touch though, say an eigth of a teaspoon.

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Re: Fenugreek leaves

Post by johnluc » Fri Feb 05, 2016 10:31 pm

Thanks for your replies guys, think I might wait until I've got some, as it's my first one I don't want to spoil it, I assume it must be very strong stuff if 1 ingrediant at so small quantity can make a difference.

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Re: Fenugreek leaves

Post by charliebir » Fri Feb 05, 2016 10:57 pm

If you have the seeds, then try sprouting them . Only takes a couple of days !
Charlie.

johnluc
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Re: Fenugreek leaves

Post by johnluc » Fri Feb 05, 2016 11:16 pm

Just ordered some on eBay probably quicker, out of interest how would you do that, in pots or on wet paper or flannel like we did with mustard and cress when we were kids, then would you have to dry it?.

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Re: Fenugreek leaves

Post by charliebir » Fri Feb 05, 2016 11:44 pm

Yes !
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Re: Fenugreek leaves

Post by charliebir » Fri Feb 05, 2016 11:47 pm

or sow the seeds in a tray of compost for fresh leaves.
Charlie.

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Re: Fenugreek leaves

Post by leejones » Sat Feb 06, 2016 8:28 am

Personally John, I wouldn't bother growing your own, just not worth all the effort, and will probable cost you more in time than just buying a big bag from ebay, of course opinions will vary, but that is mine.

Once you have some dried Methi, just smell it, it's unique ! . . and when you cook with it, smell it again. You'll soon realise the importance that this will make and that Methi is a major part/ingredient in replication that true BIR flavour.
Lee

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Re: Fenugreek leaves

Post by johnluc » Sat Feb 06, 2016 12:07 pm

Thanks again guys, think i'll wait until my order arrives.

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Re: Fenugreek leaves

Post by reyyesrey » Sun Feb 21, 2016 4:14 pm

As other said, completely essential. My curries never tasted right until I got fenugreek leaves. It's like a magic ingredient.

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