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Dried Methi turning black
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- PIMENTO
- Posts: 24
- Joined: Mon Dec 04, 2017 4:32 pm
- Favourite Curries: Vindaloo, Chicken Chilli Hot.
Dried Methi turning black
Hi, when I add the dried methi to my curries it turns black. It’s only happened to the last few curries i’ve made, it does’nt affect the taste. Has anyone had the same happen.
Regards.
Regards.
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- SENIOR MODERATOR
- Posts: 3884
- Joined: Sat May 18, 2013 10:29 am
- Favourite Curries: Chicken Vindaloo
- Location: Co.Cork, Ireland
Re: Dried Methi turning black
When are you adding it Larnie ? Strange it should start happening though, have you changed something in the last few curries you've made ?
I add mine after the first ladle of base gravy, it certainly ends up darker but I wouldn't say black.
If nothing tastes obviously burnt, then I wouldn't be too worried.
I add mine after the first ladle of base gravy, it certainly ends up darker but I wouldn't say black.
If nothing tastes obviously burnt, then I wouldn't be too worried.
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- PIMENTO
- Posts: 24
- Joined: Mon Dec 04, 2017 4:32 pm
- Favourite Curries: Vindaloo, Chicken Chilli Hot.
Re: Dried Methi turning black
Hi, I make the same recipe every time, I will try adding it later as you suggested.
Thanks.
Thanks.
- Greybeard
- BIRD'S EYE
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- Favourite Curries: Dopiaza, Kashmiri, Madras or Garlic chicken
- Location: Somewhere north of Watford but south of Inverness
Re: Dried Methi turning black
Dried methi goes very dark when "overcooked", especially when initially added to very hot oil. For that reason, I tend now to add it much later in the fry (e.g. after the tomato puree or first ladle of base or even at the end), purely for appearance reasons. No matter the colour, it seems to taste fine , but for a more powerful flavour you should add it towards the end as recommended on the packet. The same applies to fresh coriander leaves, they can go very dark and loose flavour as well.
I'm guessing here, it might be the acidy of the tomatoes that is also affecting it as my bases have loads of tomato. Saying that, green cardamon turns white in hot oil so it could be the fry itself.
I'm guessing here, it might be the acidy of the tomatoes that is also affecting it as my bases have loads of tomato. Saying that, green cardamon turns white in hot oil so it could be the fry itself.
The definition of insanity is doing the same thing over and over and expecting a different result.
- Cory Ander
- SENIOR MODERATOR
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Re: Dried Methi turning black
As others have said, add it later in the cooking process (perhaps with the first addition of curry base). If you add it earlier (e.g. when frying the garlic/ginger paste and/or spices) it will, unsurprisingly, burn and, therefore, turn black.
CA (aka Admin)
Re: Dried Methi turning black
I turn mine to dust in the spice grinder. You don't notice it then.
"Absorb what is useful, discard what is not, add what is uniquely your own." - Bruce Lee
- Cory Ander
- SENIOR MODERATOR
- Posts: 9521
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: Dried Methi turning black
Probably still burning, though, if you add it early in the process?
CA (aka Admin)
Re: Dried Methi turning black
I've just fried a few teaspoons of methi in some very hot oil for several minutes. I could make it go brown but not black. So I did some more except this time added some dilute tomato paste to see if there was a reaction (as per GB's theory) or just an apparent contrast but that didn't make it go or appear black either. Nothing conclusive but from what I can tell I'm not sure it is going black through high heat or burning. I've heard of this before but never seen it myself. It's one of those anomalies. If it tastes fine but you are put off by the look of it, grind it.
"Absorb what is useful, discard what is not, add what is uniquely your own." - Bruce Lee
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- PIMENTO
- Posts: 24
- Joined: Mon Dec 04, 2017 4:32 pm
- Favourite Curries: Vindaloo, Chicken Chilli Hot.
Re: Dried Methi turning black
Hi, thanks to everyone for the input.
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- PIMENTO
- Posts: 24
- Joined: Mon Dec 04, 2017 4:32 pm
- Favourite Curries: Vindaloo, Chicken Chilli Hot.
Re: Dried Methi turning black
I used Methi a few years ago and it said on the box to soak the Methi in water to rinse it before using. Anyone done this.
Thanks.
Thanks.
- Greybeard
- BIRD'S EYE
- Posts: 1604
- Joined: Wed Oct 07, 2015 11:18 pm
- Favourite Curries: Dopiaza, Kashmiri, Madras or Garlic chicken
- Location: Somewhere north of Watford but south of Inverness
Re: Dried Methi turning black
I'm curious Larnie, what brand did you use? MDH instructions on the box says just to add to the final dish after "mashing". They do say that it is hygienic, so I assume here that it has been pre-washed.
The definition of insanity is doing the same thing over and over and expecting a different result.
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- PIMENTO
- Posts: 24
- Joined: Mon Dec 04, 2017 4:32 pm
- Favourite Curries: Vindaloo, Chicken Chilli Hot.
Re: Dried Methi turning black
Hi, can’t remember the brand but it was in a smaller box then the brand I buy now. As it happens i’ve Just added some to some fried onions, straight from the box and they have turned black. My favourite curry is a Vindaloo and while the black methi does not affect the taste , it does’nt look good compared to my local takeaway, I.e nice smooth gravy.
Regards , Larnie
Regards , Larnie
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- PIMENTO
- Posts: 24
- Joined: Mon Dec 04, 2017 4:32 pm
- Favourite Curries: Vindaloo, Chicken Chilli Hot.
Re: Dried Methi turning black
Hi,
Methi still turning black even when adding it later in the cooking, I have now grounded a few teaspoons in a mortar and pestle to a powder and will be using this in my next curry.
Methi still turning black even when adding it later in the cooking, I have now grounded a few teaspoons in a mortar and pestle to a powder and will be using this in my next curry.
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