Meat and Fenugreek leaves Curry (Methi / Venthium Leaves Curry) is a typical Anglo-Indian Dish prepared very regularly for lunch in most Anglo-Indian homes mostly in the South of India even today. It took its origins in the Madras Presidency where the tamil cooks incorporated it in the daily fare. In the olden days, for whatever reason, it was also known as Marata mode Curry or just Meat and Greens Curry probably due to the Marata influence in the South.
Serves 6
Preparation time 45 minutes
Ingredients
½ kg meat (beef or
mutton)
1 cup of fenugreek / Venthium
greens / Methi Greens washed well
2 big onions chopped
finely
3 big tomatoes pureed
2 teaspoons chillie
powder
1/4 teaspoon turmeric powder
2 teaspoons coriander
powder
2-teaspoons ginger garlic
paste
½ cup coconut paste or coconut milk
(optional)
3 tablespoons oil
Salt to taste
Heat oil in a suitable pan or pressure cooker and
fry the onions well. Add the ginger garlic paste and sauté lightly. Add the
tomato puree, chillie powder, turmeric powder and coriander powder and fry for
some time. Add the meat and the greens and mix well. Continue frying for some
time till the oil separates from the mixture and the greens shrivel up. Add salt, coconut paste and 2 cups of water (or add more for and pressure cook till done.
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