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Fenugreek (Methi)

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Cory Ander
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Fenugreek (Methi)

Post by Cory Ander » Wed Nov 30, 2016 1:47 am

Fenugreek (Methi)

Fenugreek is available in various forms:

- Fresh leaves
- Dried leaves
- Seeds
- Powder (from ground seeds)


Fresh fenugreek is available from some Asian grocers (though I've rarely seen it in any shops).

Dried fenugreek leaves are far more easily available and far more commonly used by BIRs. They can be stored like any other spice. They impart a very distinctive, strong, musty, savoury smell and flavour to a dish. They should be rubbed between your fingers, when adding, to release their flavour. In my opinion, dried fenugreek leaves are an indispensible part of BIR cooking and are an essential component of Balti cooking.

Fenugreek seeds (and the associated ground fenugreek) have a completely different taste and are not a substitute for ground fenugreek leaves. Ground fenugreek seeds are used as a minor ingredient in curry masalas. The seeds (and ground) are often used in vegetable dishes, pulse dishes and in pickles and chutneys. The seeds are also one of the five constituents of Panch Phoran. The seeds (and ground) can be quite bitter, need to be used sparingly, and need to be carefully roasted or fried when used.

Photo (left to right):

Fenugreek seeds
Ground fenugreek seeds
Dried fenugreek leaves
Fenugreek.jpg
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king prawn
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Re: Fenugreek (Methi)

Post by king prawn » Sun Dec 04, 2016 7:41 pm

I find that here ground methi is impossible to find, even in the 'asian' shops and C&C.

So now I have to grind my own. It's a learning process but it gets me there and as it grows here I might be able to make more next year!

Take that suppliers! :shutup:

KP

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Re: Fenugreek (Methi)

Post by Cory Ander » Mon Dec 05, 2016 12:20 pm

I do the same, KP, it's anyway cheaper!
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