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Fresh Methi @ Morrisons

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Harrythephot
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Fresh Methi @ Morrisons

Post by Harrythephot »

Just a heads up for anyone who may be interested. I've not seen it before, but Morrisons has this week started selling fresh Methi alongside the coriander and other leafy goodness.
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charliebir
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Re: Fresh Methi

Post by charliebir »

Thanks, Harry.

Will check it out next visit.
Charlie.
macferret
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Fresh methi

Post by macferret »

We used to cook fresh methi when we lived in London. It was bought by the bunch and it tended to be quite unremarkable - like spinach. But recently we have been growing it in our polytunnel and it is quite a revelation. Grown fast and picked young, it has a peppery and quite bitter quality about it. I have been freezing it in yorkshire pudding trays. We used to have a curry on the menu called sag methi wallah, but we dropped it because no-one ordered it. I'm tempted to put it back on, and at least cook it for myself and the freezer.
Cheers,
MacFerret
If I publish an e-book, please kill me.
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slicker55
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Re: Fresh methi

Post by slicker55 »

There's always plenty of fresh Methi in our local Asian supermarkets and their regular customers seem to buy loads of it. However, we tried it a while back and quite frankly, it tasted of nothing so we use the dried variety.
macferret
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Re: Fresh Methi

Post by macferret »

By the way it grows like weeds. Just rake some methi seed into a spare corner of your garden and you will be richly rewarded.
I agree that the dried herb is easier to cook with: fresh methi is quite bitter, and this is not a taste that suits every palate.
However, we do a sag methi wallah variant of all our sag dishes. Which means that we add a bit of methi to spinach dishes. It's not popular to be honest, but I quite like it myself :)
This year we have been growing fresh methi in the polytunnel. We chop it, steam it and freeze it. I'm wondering now about drying our own...
Cheers,
MacFerret
If I publish an e-book, please kill me.
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slicker55
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Re: Fresh Methi @ Morrisons

Post by slicker55 »

In an earlier post I commented that we had tried fresh Methi and concluded it tasted of nothing and have since only used Kasoori Methi.
However, tonight we made a Methi Gosht using one bunch of fresh Methi purchased from a local asian supermarket and wow!
The aroma from this particular batch was remarkable, adding extra texture and depth of flavour to the curry not so evident with the dry counterpart.
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