Bockhornsklöver (malen) / Fenugreek Ground 75gr

Finely ground Fenugreek seeds (see Fenugreek Seeds)

Use sparingly.

1. d fry onion, garlic and ginger over a medium heat until the onion is soft.  Add the coriander, cumin, fenugreek, chilli, cardamom and turmeric and fry for 2 mins, stirring to prevent sticking. Add 14 fl oz / 400 ml water, the chopped tomatoes, lemon juice, the creamed coconut along with the cassia or cinnamon stick. Bring to a boil, then simmer for 15 mins uncovered until the sauce starts to thicken. Season to taste with salt. Add the fish to the sauce along with the red pepper. Cover and simmer gently for 5 mins to cook the fish. Add extra water if the sauce gets too thick.  Add the mango powder (Amchoor powder) and stir through very gently without breaking up the fish. Simmer for a further minute to allow the flavour to infuse through the sauce.  Serve with boiled rice and green salad

Recipes including Fenugreek Ground

• Malay Fish Curry
• Chicken Braised in Yogurt (Chicken Korma)
• Indonesian Beef Curry
• Madras Meat Curry
• Vegetable Biryani
• Doro Wat (Ethiopian Spicy Chicken)
• Prawn Dansak