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Author Topic: Methi  (Read 6194 times)

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Offline Naga

  • Elite Curry Master
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Re: Methi
« Reply #30 on: September 07, 2014, 08:19 PM »
To reply to your question EC, I use kasoori methi in lesser or greater quantities in the vast majority of my curries.

For me, it is the most reminiscent flavour and odour of the curries I was used to in times past.

It was interesting to read Chewy's observations on the avoidance of methi to produce a cleaner lookng sauce. I think most of the curry houses of yesteryear I frequented were Bangladeshi though, and not Bengali which Chewy knows well.

Offline Sigma

  • Indian Master Chef
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  • Posts: 401
Re: Methi
« Reply #31 on: September 07, 2014, 11:19 PM »
I grind mine to dust in the spice grinder. You can taste it but not see it if you are conscious of the dish's appearance. Plus you only need a pinch as being so fine it permeates the dish more.


 

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