Fish curry was on my mind yesterday. I’ve had a cold for the past few days and I was craving for something spicy, but light and refreshing. I was reminded of a dish I used to order at my favourite Indian restaurant in Berkeley. The dish was called methi machi and its sauce is based on fenugreek leaves, methi in Hindi. I did not have any fenugreek leaves, so I adapted the recipe a bit, but if you find some (perhaps at Toko Melati on Gedempte Zuiderdiep, or the Amazing Oriental on Korreweg), add 4 tablespoons in the sauce, with the tomatoes.
in Epicurean / Food 0 comments