Hello all. I'll start by saying what a brilliant site.

My question is do you have to prepare methi seeds in any way before being cooked with

Many thanks Jamie

Depend what you are doing with them Jamie. For tarka or tempering, you use them as they are. You can grind them and add to variious curries. You can germinate and add to salads or stir-fry.

Other pople might have some other ideas.

Mamta

Mamta,

you've about covered it.

Note that methi/fenugreek seeds, along with coriander and cumin seeds, change flavour when heated sufficiently, forming new flavours which are also those found with frying/roasting meats. So, if you want to add that roasted flavour to curries which would otherwise not have browned meat in them, try roasting the coriander, cumin and fenugreek seeds if used in the recipe. I think a confusion has arisen when some cooks/chefs suggest we 'roast' the spice mixes. It is only necessary for the reason given, an not universely applied.

In Sri Lankan cooking, spice mixes for beef and lamb are roasted, but for chicken and fish, they are not. In Indian cooking, do not roast the spices unless specifically instructed. For most spices, all you do is reduce the aroma, not increase it.

If fenugreek/methi is heated for too long, it becomes bitter.

Just bear in mind that methi seeds are slightly bitter, so don't add too many.

Mamta

Thank you very much mamta you've been a great help.

I often add methi (fenugreek) seeds in the with the onions as they are softening, which brings out a whole heap of flavour.

Steve