Curry Recipes Online

British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Madras => Topic started by: Edwin Catflap on February 25, 2014, 12:43 PM

Title: Methi
Post by: Edwin Catflap on February 25, 2014, 12:43 PM
Hi Guys

Just wondering how many of you use methi in your madras and what the consensus is...use it or not?

Cheers

Ed
Title: Re: Methi
Post by: Peripatetic Phil on February 25, 2014, 12:49 PM
"Methi" as in ground fenugreek : always; "methi" as in Kasoori methi (fenugreek leaves) : sometimes.
** Phil.
Title: Re: Methi
Post by: Edwin Catflap on February 25, 2014, 12:56 PM
Hi Phil

I mean leaves.

Cheers

Ed
Title: Re: Methi
Post by: chewytikka on February 25, 2014, 01:29 PM
Hi Ed
At one time Kasoori Methi used to go into just about every dish. Part of the Bengali Bhuna style of cooking.
Not so much these days, Chef Dependant, but still an essential part of BIR Chefs work table.

A pinch in a Madras, won
Title: Re: Methi
Post by: Garp on February 25, 2014, 02:35 PM
Just a question,Chewy. Have you ever tried any other Indian cuisine other than Bangladeshi/Bengali?
Title: Re: Methi
Post by: chewytikka on February 25, 2014, 03:00 PM
Of course Garp, but I
Title: Re: Methi
Post by: Garp on February 25, 2014, 03:47 PM
I just wondered from your posts, Chewy. You seem to go on a lot about Bangladeshi cuisine. Would you care to elaborate, from your experience, why Bangladeshi is better than other dishes?
Title: Re: Methi
Post by: superspark on February 25, 2014, 10:36 PM
"In the world according to Garp,we are all terminal cases" - from what l've just read, this about just sums you up pal...doom and gloom...get over yourself, with your antagonising questions, you cheeky,unrespectful sod. The man was only giving his opinion...you JEALOUS or something?
Title: Re: Methi
Post by: Garp on February 25, 2014, 11:28 PM
Welcome to the forum "pal"  8)
Title: Re: Methi
Post by: Edwin Catflap on February 26, 2014, 12:48 PM
Can anyone else let me know if they use methi in their madras, ignore the off topic posts.

Cheers

Ed
Title: Re: Methi
Post by: Garp on February 26, 2014, 01:40 PM
What I have noticed, Edwin, in my recent BIR journey, is that fenugreek, in either or both of it's forms, is the big difference between BIR and traditional Indian cuisine.

Fenugreek, as a flavour-enhancer seems to be used in virtually every BIR dish I have come across, either in the base or final dish.

If you want to use it, in leaf form, is entirely your decision....what's right for me may not be right for you, and vica versa. I can only suggest that you try it; and if you like it, keep doing it  ;D
Title: Re: Methi
Post by: Peripatetic Phil on February 26, 2014, 01:46 PM
In support of what Garp has just written, one of my own observations is that fenugreek is the most obvious component of post-BIR body odour, which does suggest to me that its use is prevalent in the BIR trade.

** Phil.
Title: Re: Methi
Post by: Garp on February 26, 2014, 02:08 PM
Phil, have you been researching farts?
Title: Re: Methi
Post by: Peripatetic Phil on February 26, 2014, 02:12 PM
No, Sir.  Body odour, emanating from the skin, not flatulence; the latter appears to be highly modified by the digestive processes, whereas the odour emanating from the skin is more akin to the aroma of the original dish.
Title: Re: Methi
Post by: Garp on February 26, 2014, 03:11 PM
I'm intrigued, Phil :)



Title: Re: Methi
Post by: Micky Tikka on February 26, 2014, 05:20 PM
I heard the Scots wash with methi soap
Title: Re: Methi
Post by: Secret Santa on February 26, 2014, 06:47 PM
I always do michael. Actually I occasionally leave it out for a change but prefer it with as I do in all the savoury curries.
Title: Re: Methi
Post by: Secret Santa on February 26, 2014, 06:53 PM
What I have noticed, Edwin, in my recent BIR journey, is that fenugreek, in either or both of it's forms, is the big difference between BIR and traditional Indian cuisine.

I'd agree with you about the dried methi leaf (you could have fresh of course which is a third option) but I've tried curries with and without ground fenugreek seed and it makes bugger all difference to my taste buds apart, that is, from being bitter if overused. Unless there's a magic way of cooking it to bring out its flavour?
Title: Re: Methi
Post by: Garp on February 26, 2014, 07:07 PM
you could have fresh of course which is a third option

You're right, of course. SS. I've never used fresh fenugreek leaves, nor, I imagine, do many restaurants/takeaways. You're probably right too about powdered seed - I use it in my base and usually a little in spice mix. Without adding a lot to the discernible flavour, I do think it adds something in the background - probably like MSG does.

Title: Re: Methi
Post by: emin-j on February 26, 2014, 10:23 PM
Can anyone else let me know if they use methi in their madras, ignore the off topic posts.

Cheers

Ed

I stood alongside the Chef in the kitchen of  one of our local t/a whilst he made my Madras and following a chef's spoon of veg oil went a pinch of Methi leaves so I follow suit  :)
Title: Re: Methi
Post by: jb on February 27, 2014, 11:28 AM
I have to say that,without exception every restaurant/take-away kitchen I've been into(4 so far)I've seen the chef use methi when cooking curries.Most videos show the same thing,so yes it's pretty widespread.
Title: Re: Methi
Post by: Madrasandy on September 07, 2014, 09:29 AM
I have always used methi leaf in my Madras, only because nearly every madras recipe I have seen uses it.
On Friday I made a Madras and omitted the methi, and I have to say it was a fantastic curry, better than normal. This could be down to other factors though - The jb base, cooking the ingredients in a different order or the omission of methi.
 I wont really know till I have tried it a few more times, but it definitely hit all the right notes.
Title: Re: Methi
Post by: littlechilie on September 07, 2014, 09:49 AM
I believe it is a difficult herb to use Andy as it's bitter, so unless we cook out the curry correctly it can enhance the rawness of a undercooked curry!

But if the curry is cooked to perfection then it's slightly sweet, so the Methi and lemon juice evens the sweetness out.

It's a tightrope we cross ;)
Title: Re: Methi
Post by: noble ox on September 07, 2014, 10:51 AM
I watched a chef use methi he put a good pinch in his palms then rubbed it to a powder then lobbed it in
I have tried and for some unknown reason it makes the curry less harsh
I expect someone who is a professor of methi use and what height to drop for the best flavour will educate us all ;D
Title: Re: Methi
Post by: Madrasandy on September 07, 2014, 11:06 AM
I have tried many different heights Ox but it is not only about height , you have to take into consideration the trajectory of the methi and the angle on landing into the curry!  ;)

Title: Re: Methi
Post by: littlechilie on September 07, 2014, 11:08 AM
Newton & Einstein may well create a Mathematica theory for this, but Johannes Kepler's noted his three laws of planetary motion in 1605  8)
Combine all three with a (BIR Jedi Master Chef) and we may well have the results 8)

 ;D ;D


Title: Re: Methi
Post by: Peripatetic Phil on September 07, 2014, 11:31 AM
Newton & Einstein may well create a Mathematica theory for this

No, Mathematica hadn't been written at that time; they would have been forced to use more primitive software such as Maple.

Quote
but Johannes Kepler's noted his three laws of planetary motion in 1605

Whilst Tycho Brahe expired on 24th October 1601 of a bladder or kidney ailment after attending a banquet in Prague.  According to Kepler's first-hand account, Tycho had refused to leave the banquet to relieve himself because it would have been a breach of etiquette.  After he had returned home, he was no longer able to urinate, except eventually in very small quantities and with excruciating pain.

** Phil.
Title: Re: Methi
Post by: Madrasandy on September 07, 2014, 11:37 AM
Well that cleared that up   :o ;)
Title: Re: Methi
Post by: livo on September 07, 2014, 11:40 AM
I watched a chef use methi he put a good pinch in his palms then rubbed it to a powder then lobbed it in
I have tried and for some unknown reason it makes the curry less harsh
I expect someone who is a professor of methi use and what height to drop for the best flavour will educate us all ;D

Probably depends on whether or not you've just scratched your cashews.
Title: Re: Methi
Post by: littlechilie on September 07, 2014, 07:11 PM
 ;D
Title: Re: Methi
Post by: Naga 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.
Title: Re: Methi
Post by: Invisible Mike 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.