On Tue, 01 Mar 2005 23:20:33 GMT, barchetta wrote:

Fenugreek and coriander in the States for curries, refer to seeds and
not fresh herbs.

This may well be so. But the book I was using a book written and published
in India. It's called Cooking with Indian Masters by J. Inder Singh Kalra
and Pradeep Das Gupta. It is a collection of recipes from restaurant and
hotel chefs in India, who, apparently were stung by constant criticism of
their profession, everyone basically saying only housewives are any good
at cooking real Indian food, and decided to refurbish their image. The
idea appealed to me, and so does the book. It has very detailed and
logical explanations of cooking methods and recipes, although I have only
tried the one.

To get back to the fenugreek leaves, it may well be that methi murg is
usually done with seeds, but it worked well with the leaves. I have since
thrown a handful of these into a pan of pork tenderloin cooked with
mushrooms and onions. That worked as well, although it's not exactly
Indian.

Any more ideas?
--
Karin