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Fenugeek leaves/seeds advice

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  • 25-09-2010 2:42pm
    #1
    Mr Magnolia
    Moderators, Recreation & Hobbies Moderators Posts: 10,435 Mod ✭✭✭✭


    I'm cooking a tikka masala tonight. The recipe calls for 3tblspns of fenugeek leaves but I can't get any. Is there anything I can do with fenugeek seeds to compensate?


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    #2
    Darkginger
    Registered Users Posts: 695 ✭✭✭Darkginger


    Not really, because they don't taste the same. The Indian name for Fenugreek leaves is 'methi' - you might find it sold under that name. They add an almost musty taste to a curry - you could try curry leaves instead, or just do without - if your recipe has coriander leaves in it they usually add a touch of authenticity to the taste.


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    #3
    Minder
    Registered Users Posts: 2,774 ✭✭✭Minder


    I don't think there is much difference in flavour between the leaves and seeds - the flavour is the same - the strength of flavour is more concentrated in the seeds, so only use a small amount. like a 1/2 tsp or less.


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    #4
    Mr Magnolia
    Moderators, Recreation & Hobbies Moderators Posts: 10,435 Mod ✭✭✭✭Mr Magnolia


    I decided to leave it out after advice from a couple of parties. The dish was still savage without them. Thanks for the opinions.


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