Methi Substitute

[Fen74]

I'm looking to make a Chicken Ceylon this evening but I'm all out of methi leaves so was wondering if using ground fenugreek is a suitable substitute? Can curry leaves be used, or perhaps not?

Cheers.

[ScotchBonnet]

Adding ground fenugreek risks making it a bit bitter. Curry leaves aren't the same as methi but I like the taste of them and if I were you I'd add a few of those. Another thing worth thinking about would be to substitute any sugar in the recipe with maple syrup since it shares a few aromatic compounds with methi.

[charliebir]

Hi Fen,

The methi is an essential ingredient in many BIR dishes.

Best put it to the top of your shopping list.

Even ebay will get you some in a matter of days.

[Fen74]

That's brilliant, really appreciate the help, SB. I think i'll go with the curry leaves, but just for future reference, would you recommend using a very small amount of ground fenugreek (if methi is ever required) towards the end of cooking to give flavour but to cut down on the risk of bitterness?

Thanks again!

[Fen74]

Hi, Charlie. I have some ordered from my local corner shop, i'm hoping she'll have it in stock tomorrow morning, fingers crossed. Thanks a lot for the help.

[ScotchBonnet]

Personally, I like ground fenugreek in a base gravy and in a mix and have been told that my mix powder contains a lot of it but it doesn't give the same flavour as those lovely crumbled leaves (kasuri methi) so more ground fenugreek isn't better. Curry leaves, though, do have a very pleasant taste and although they might not be as good as kasuri methi in a particular dish they are still likely to lift many a dish with an interesting and pleasant flavour. I like methi with chicken and lamb and I prefer curry leaves with fish or dahl. I don't put any methi at all in korma, pathia or chasni for my family.

[pauly]

You might find this thread of interest to you Fen74 Here

[charliebir]

There is no substitute for methi leaves .

[Alchemist]

Methidone?!

[Cory Ander]

There is no substitute for dried fenugreek leaves, in my opinion. You could add powdered fenugreek seeds (with the mix powder) but the taste is quite different (albeit savoury). You could dry fresh fenugreek (if you can find it). Otherwise, I'd just leave it out. Curry leaves are not a substitute (they are completely different although they would work quite well in a Ceylon, I think).

[Fen74]

So basically kasuri methi is essential to a vast majority of BIR dishes and ground fenugreek is no subsitute, got it! Though I used ground fenugreek in my mix powder and it gives off a lovely aroma, i'll see how I go with it - I'll imagine a few tweeks will be needed before I settle on a prefered mix.

Didn't go with the Ceylon in the end, I had all the ingredients for a pasanda (which the missus loves) so went with that. Turned out edible but I think the ground almonds browned too much which gave it an overpowering nutty/smoky flavour - I've got a long way to go I think.

Thanks for all your advice everyone, you've all been brilliant. Cheers.

[charliebir]

Methidone?!

Excellent for 6am, Alchy.

I read it at 8, and was still thinking about it at 10.

[Alchemist]

Great to see there is someone other than me who likes my warped sense of humour, Charlie!! It was at the end of a night shift as well!