This looks interesting... I've just started making non-base recipes and so far they've turned out well - it's always more experimental.

Two questions:

1) I presume you're adding fresh meat to this?

2) In step 1, you fry onions. In step 3, you say fry G/G. Do you mean to add this to the existing pan with the onions, or in a new pan?

Cheers!

That's interesting, thanks.

I did assume that this was a finished product yes, but I thought it would be ideal to add to a basic curry to make it Saag like. After all, when we learn about what they really do in BIRs, it seems they take these kind of short cuts anyway - I doubt they boil down fresh spinach!

I'm glad this topic is here... I was going to start something similar. 

Having followed this forum for around a year now, I happily make curry at home regularly. I get barely no side effects at all, just a half decent BIR style curry. More recently, we've started eating out again, or getting takeaways. Crikey, the difference is phenomenal. Not in the taste... but in my bowels!

After a 'real' curry, I'm not kidding, my emitted gasses smell like a rotting sewer, quite horrendous. And the next morning, I have to "go" at least three times, each time with the thought that there can't possibly be any more!

So, whatever the missing ingredient is, it has an effect which to be honest I could do without. The flatulence and bloating really isn't worth it!

Of course, it could be down to the extra onions... I always start with poppadoms and (lots of) onion salad, and I expect their bases contain more than I use. Also, I'm an ale drinker, and a night on the beer can give me some of these symptoms regardless of what I eat. So I suppose when you mix it all together, it's not really surprising!

Anyway, good thread 

Hi all.

I've been growing a couple of methi (fenugreek) plants on my kitchen window sill since spring. The plants are now looking quite healthy... about a foot high, with lots of green leaves about the size of a 5p piece.

I really want to try some recipes using fresh leaves. I don't really see the point in drying them... I have a box of methi in the spice cupboard, and these won't be any better than that I don't suppose.

So my questions are:

1) When are the fresh leaves ready to be used? Any reason why I shouldn't use them yet?

2) If anyone has any recipes, or experiences, using the fresh leaves, I would love to hear about it. I'm thinking of methi gosht, chicken methi etc.

Thanks.

Quote from: Gezh on May 04, 2010, 11:23 PM

Back to the topic...

My Chicken Saag was great, just like the real thing. Perfect when you want something milder with good flavour.

Thanks for trying it Gezh. I'm particularly pleased that it seems like the real thing for you because as I said I've never actually eaten one in a BIR!

Would you recommend any alterations to make it even better/more BIR like?

To be honest, no!

As I have said, if I go out with family, one of them usually orders this (I usually go for something hotter). My partner had this last night, and said it was perfect, and I had to agree, a really pleasing result - it was gulped down in seconds. I think using precooked tikka meat is important, and using pureed spinach (whether it is fresh or tinned) rather than whole leaves gives the right texture.

To add to the flavour, I would add some thinly sliced garlic and green chilli in it, to taste, as you often find this - particularly is saag side dishes.