Dried fenugreek leaves, or kasuri methi , are an integral part of every Indian kitchen cupboard. Their slightly bitter, nutty flavour carries hints of fennel and celery, making them the perfect herb to lift the taste of any non-vegetarian curry. It is not just an ingredient for me - it is the aroma of home, the fragrance that immediately transports me to my family kitchen in Delhi. Here living in the UK, I have observed that if you happen to pass any high-street Indian restaurant in the UK,...

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Cod Fish Curry made with south Indian spices.