fenugreek is celery-ish in flavor and used in many African cuisines and is also used in curries. Heres a curry blend that I like (from the San Francisco Chronicle): Combine all seeds, cinnamon and kari leaves in a heavy 12-inch frying pan. Dry-roast over medium heat until the mixture is aromatic and the seeds become reddish-brown, about 5 mins, shaking the pan frequently. Cool slightly. Transfer to a grinder and grind to a fine powder. Stir in cayenne and turmeric. Store in an airtight glass jar. Will keep up to 3 months at cool room temperature, or up to 6 months in the refrigerator. Yields 2/3 cup. Posted to EAT-L Digest 15 Feb 97 by Pam Seay <pseay@STUDENTS.WISC.EDU> on Feb 16, 1997.
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