Fenugreek (Methi) - How to Use the Most Underrated Spice?
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- Опубліковано 27 вер 2024
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Also frozen is worth mentioning! Very convenient since the fresh can be hard to find. 👍🏻🌱
I’ve found the stalks very tough and never have used them.
Very true!
thanks, im trying to replicate a curry recipe in malaysia call yee fatt dry curry. They guard their recipe for centuries as its a family recipe. So delicious that no ppl in malaysis know how to cook it. From ur explanation, i think you describe that smell which we had been missing while cooking the curry paste and its fenugreek and kasuri methi. Im a chinese influence in malaysia and dont know much about indian cuisine. Million thanks!
That's very interesting. I'm going to try and research that curry with MEE. In Ipoh 👍
@@StevenHeapRecipes really? I cant wait !
I wish I could to Ipoh and try it 👍
@@StevenHeapRecipes Someday you can try it but i can explain to you the sauce flavor. The sauce are very thick with depth curry flavor. Its dark brown in color with red oil at the side. Its thickness are perfection and the sauce are smooth. Felt abit earthy and savoury pair with calamansi. We often call it the indian flavor which we chinese will never use that spice to cook. It is something similar to india hotel universal gravy
💜💜💜👍👍👍👍👍. Many thanks for the video..👍👍👍👍. I have not used fresh before.. But will try soon...I do like the smell of it ...its like you said its like the one thing that is missing from the Curry's👍👍👍
Most welcome 😊
Nice informative video. It is the aroma I always smelled when I walked into the Asian mini supermarket in Clapham when I was a wee primary school lad in the 70s. But I only knew it was the aroma of fenugreek when I started cooking with it years later when it suddenly triggered nostalgic memories. Mystery solved.
Absolute must have spice in your Dabba.
Oh definitely, and so under used Mark
Hi Steve, is kasuri methi taste suitable for rendang?
Hi, I wouldn't put Kasuri Methi in redang
Do the seeds soften significantly when used for tempering the oil? I've only used ground fenugreek as I was worried about breaking a tooth on those rock hard seeds. Also, can dry roasting of spices be done in small batch form, to save doing it for every single dish? How long do spices last once dry roasted and ground? I know fresh is best, but this is reality and I'm prone to being a lazy sod.
Hi Blarti,
Oh yes, I've never felt the texture of a Fenugreek seed in a dish however I've cooked it. A lot of spice manufacturers have a use by date of 2 years, that's why fresh is best but I think up to 3/4 months when kept airtight is a good duration to go by.
the king of spices
What an excellent video
Thanks Jeff 😊
Love it when I’m not been lazy I like to crush the seeds in my mortar and pestle the aroma lasts for days
Thanks Steve 👍
Hi Steve. The mad Kiwi here. I am growing my own Methi for the first time this year as it is now Spring in New Zealand. So far so good. I used seeds from a packet from the grocery store, and planted them shallow in some potting compost. They sprouted in about 10 days and are growing really well, (about 2cm at the moment),and should be harvestable in about 4 weeks or so. I can't wait to see what the taste is like as I have only used dried or seeds before in my chicken methi. Thanks for the video Steve.
Hi Russ, so7nds great, I love growing my own things where possible. I took your advice and I'm now growing a curry leaf plant. A few new leaves since it was bought and maybe turning a little yellow. Fresh Fenugreek is pretty bitter and goes well with lamb curries 🍛 👌
@@StevenHeapRecipes I didn't use my curry leaves until the plant had established itself,(about 4 weeks). It is in a tub 40cm diameter and doing really well, about 20cm taller noe, about10 weeks old.
king of spices 👍 👌👌 Thanks for sharing. #EktasKitchen