"Karin Hulsemann" wrote in message
news
psmy98vllya5y2q@frog...
Hi there,
Since I'm new to this group, I had better apologize in advance in case my
question is one of those that reappears with tedious regularity. However,
I really would like some tips.
Last weekend, I cooked an Indian curry (Methi Murg). The recipe called for
fenugreek and coriander. I assumed it was referring to fresh fenugreek
leaves and bought some. As many of you will undoubtedly know, Indian shops
in the UK always want to sell you herbs in huge bunches. Unfortunately, I
only needed a tablespoon or so. The question now is, what to do with the
rest. I have already given some to friends, but they don't really know
what to do with it either.
I would therefore be very grateful for some ideas.
I've never seen fenugreek leaves, but if they are more leaf than herb, I'd
put them in a plastic zip-lock bag and freeze them. I've done that with
Kaffir lime leaves with great success.
I'm planning on doing that with curry leaves. I just bought a
fantastic-looking Sinhalese cookbook: Seneviratne, Suharshini. _Exotic
Tastes of Sri Lanka_. New York: Hippocrene Books, 2003, and almost every
recipe calls for curry leaves. I can't believe the awesome-sounding recipes
in this book--they make their dal with coconut milk! So, I'm just waiting
for when I can head over to the Indian store, where I'll buy plenty of curry
leaves and freeze what I don't use.
Oh, and I got that book at a used bookstore. But it wasn't used: It was
one of those discounted new books. Like I've always been saying here on
this ng: Get those rare and exotic books as soon as they come off the
presses, or else you'll never see them again!
That same night at the used book store, I also bought a new, reduced-price
_Taste of Macau: Portuguese Cuisisne on the China Coast_, also from 2003 and
also from Hippocrene Books. Looks awesome. And it seems to be approved by
the Slow Food movement. DC would love it.
I've been meaning to do a review of both books here, but have yet to get
around to it...
Peter