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Fresh Methi @ Morrisons
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- JALAPENO
- Posts: 121
- Joined: Wed May 14, 2014 8:14 pm
- Favourite Curries: Madras
Fresh Methi @ Morrisons
Just a heads up for anyone who may be interested. I've not seen it before, but Morrisons has this week started selling fresh Methi alongside the coriander and other leafy goodness.
- charliebir
- BIRD'S EYE
- Posts: 1287
- Joined: Tue May 26, 2015 2:45 pm
- Favourite Curries: Pathia, Garlic Chilli, Madras.
- Location: Aberdeenshire, Scotland.
Fresh methi
We used to cook fresh methi when we lived in London. It was bought by the bunch and it tended to be quite unremarkable - like spinach. But recently we have been growing it in our polytunnel and it is quite a revelation. Grown fast and picked young, it has a peppery and quite bitter quality about it. I have been freezing it in yorkshire pudding trays. We used to have a curry on the menu called sag methi wallah, but we dropped it because no-one ordered it. I'm tempted to put it back on, and at least cook it for myself and the freezer.
Cheers,
MacFerret
Cheers,
MacFerret
If I publish an e-book, please kill me.
- slicker55
- CAYENNE
- Posts: 590
- Joined: Tue Dec 06, 2016 1:20 pm
- Favourite Curries: चिकन मद्रास
- Location: West Midlands, UK
Re: Fresh methi
There's always plenty of fresh Methi in our local Asian supermarkets and their regular customers seem to buy loads of it. However, we tried it a while back and quite frankly, it tasted of nothing so we use the dried variety.
Re: Fresh Methi
By the way it grows like weeds. Just rake some methi seed into a spare corner of your garden and you will be richly rewarded.
I agree that the dried herb is easier to cook with: fresh methi is quite bitter, and this is not a taste that suits every palate.
However, we do a sag methi wallah variant of all our sag dishes. Which means that we add a bit of methi to spinach dishes. It's not popular to be honest, but I quite like it myself
This year we have been growing fresh methi in the polytunnel. We chop it, steam it and freeze it. I'm wondering now about drying our own...
Cheers,
MacFerret
I agree that the dried herb is easier to cook with: fresh methi is quite bitter, and this is not a taste that suits every palate.
However, we do a sag methi wallah variant of all our sag dishes. Which means that we add a bit of methi to spinach dishes. It's not popular to be honest, but I quite like it myself
This year we have been growing fresh methi in the polytunnel. We chop it, steam it and freeze it. I'm wondering now about drying our own...
Cheers,
MacFerret
If I publish an e-book, please kill me.
- slicker55
- CAYENNE
- Posts: 590
- Joined: Tue Dec 06, 2016 1:20 pm
- Favourite Curries: चिकन मद्रास
- Location: West Midlands, UK
Re: Fresh Methi @ Morrisons
In an earlier post I commented that we had tried fresh Methi and concluded it tasted of nothing and have since only used Kasoori Methi.
However, tonight we made a Methi Gosht using one bunch of fresh Methi purchased from a local asian supermarket and wow!
The aroma from this particular batch was remarkable, adding extra texture and depth of flavour to the curry not so evident with the dry counterpart.
However, tonight we made a Methi Gosht using one bunch of fresh Methi purchased from a local asian supermarket and wow!
The aroma from this particular batch was remarkable, adding extra texture and depth of flavour to the curry not so evident with the dry counterpart.
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