Goan-style Methi Kishmish Curry

Ingredients

In the original Indian cuisine, Methi Kishmish is typically prepared as a dry side dish with a focus on the flavors of fenugreek leaves and raisins. However, in this Goan adaptation, the dish is transformed into a curry by incorporating a tangy and spicy Goan curry base. The addition of coconut milk and tamarind gives it a creamy and tangy twist, making it more suitable for a main course in Goan cuisine. We alse have the original recipe for Methi kishmish, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (200g) fenugreek leaves, chopped 1 cup (200g) fenugreek leaves, chopped
• 1/2 cup (80g) raisins 1/2 cup (80g) raisins
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 15g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 4g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they start to splutter, add chopped onions and sauté until golden brown.
2. 2.
   Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute until fragrant.
3. 3.
   Add turmeric powder and red chili powder. Mix well.
4. 4.
   Add chopped fenugreek leaves and sauté for 2-3 minutes until they wilt.
5. 5.
   Add raisins and tamarind paste. Mix well.
6. 6.
   Pour in coconut milk and season with salt. Stir everything together.
7. 7.
   Reduce the heat to low and let the curry simmer for 10-15 minutes, allowing the flavors to meld together.
8. 8.
   Serve the Goan-style Methi Kishmish Curry hot with steamed rice or bread of your choice.

Treat your ingredients with care...

• Fenugreek leaves — Make sure to wash the fenugreek leaves thoroughly and remove any tough stems before chopping.
• Raisins — Soak the raisins in warm water for a few minutes to plump them up before adding them to the curry.

Tips & Tricks

• If you prefer a spicier curry, add more red chili powder or green chilies according to your taste.
• Adjust the consistency of the curry by adding more coconut milk or water if desired.
• For a richer flavor, you can roast the fenugreek leaves before adding them to the curry.

Serving advice

Serve the Goan-style Methi Kishmish Curry hot with steamed rice or traditional Goan bread like poi or sannas. Garnish with fresh coriander leaves for added freshness.

Presentation advice

Present the Goan-style Methi Kishmish Curry in a vibrant serving bowl, allowing the rich colors of the curry to shine through. Serve it alongside a bowl of steamed rice or bread, and garnish with a sprinkle of chopped coriander leaves for an appealing touch.