"Fenugreek seeds or dried leaves have a slightly bitter, celery-like flavour and can be used like a herb to add flavour to potatoes, curries, fish & chicken dishes."
Used as a seasoning in many different cuisines like Indian and South Asian, fenugreek can add wonderful flavour to a variety of recipes. Fenugreek seeds or dried leaves have a slightly bitter, celery-like flavour and can be used like a herb to add flavour to potatoes, curries, fish & chicken dishes. Fenugreek can taste bitter on its own so you can use it along with other sweeter herbs and spices such as thyme, cloves, and cardamom. Some prefer using leaves as the flavour is subtler.
Here are some easy ways to give fenugreek a try:
1 teaspoon lemon juice
¼ teaspoon turmeric
½ cup Westgold butter, soft
2 tablespoon mustard oil or 1 teaspoon mustard seeds
¼ teaspoon fenugreek seeds, slightly crushed
Small onion finely chopped
3 Tablespoon finely chopped ginger
Mix all ingredients together. Using half of the marinade, cover the outside of the fish before cooking. As you are cooking, continue to use the rest of the marinade to keep basting the fish as you go.
½ cup Westgold butter
½ kg potatoes, roughly chopped into bite sized pieces
¾ cup dry fenugreek or ½ teaspoon fenugreek seeds
Salt & pepper to taste
You can add ½ teaspoon dried chilli if you prefer a spicier flavour.
In a pan melt butter. Add fenugreek and stir through for a few minutes. Add the potato and fry. If the seasoning starts to dry up very quickly, you can add a little water to the pan, 1-2 teaspoons at a time.
Roast Chicken Seasoning
100g Westgold butter, soft
2 Tablespoons fresh thyme, chopped
2 teaspoons fenugreek seeds, crushed
2-3 cloves garlic, crushed
Salt and pepper
Mix all ingredients together and put half of the butter underneath the skin of the chicken. Then spread the remaining butter all over the skin on the outside and roast as you would normally.
Featured: Butter Cooked Chicken with Bacon, Thyme, Fenugreek with a Creamy White Wine & Mushroom Sauce.
See the recipe here.