Get the latest Fenugreek flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/fenugreek This curry recipe is my collective interpretation of many versions of curry powders that I have played with. After a few attempts and modifications, I reckon that this is likely to be my best version yet. Anyhow, I’d be pleased for others to try it and let me know what they think of it. A reasonably good curry that is still in development. However, like all good curries, they are a work in progress. So, have a crack at this and see what you can do with it. http://www.grouprecipes.com/97210/yet-another-curry-powder.html Because I have lost almost 150 lbs, I am always trying to create flavorful dishes that are relatively low in calories. This dish can be made spicy or mild. http://www.grouprecipes.com/94921/chicken-with-onions-and-garlic.html A Lebanese Spice used in Kafta and Kibbi recipes to follow this one. http://www.grouprecipes.com/91455/lebanese-mixed-spice.html Its a recipe of my mother. Assamese ppl don't use Curry leaves much. But its a known recipe to this culture and definitely its a variation to the usual!! Hope you would love to try. Extremely Yummy! http://www.grouprecipes.com/76922/fish-in-green-sauce.html A fish curry that has rich flavour of tempered fenugreek. Other spices are a strict no no... very simple but you will love it. corriander leaves are a must. Goes perfectly with Rice. http://www.grouprecipes.com/73080/fish-curry.html An easy curry paste to make for all your Thai and caribbean dishes....... http://www.grouprecipes.com/67507/trinidad-curry-paste.html A fragrant beef curry with crispy noodles. A different flavour from the normal curry but is easy to make and always goes dwon well. http://www.grouprecipes.com/47777/beef-curry-with-crispy-noodles.html http://www.grouprecipes.com/42051/.html Many non-Indians are introduced to the vast cuisine of the subcontinent through this New Delhi creation. The most likely reasons for its popularity are that there is no over-powering heat and that all the spices are subdued by the yoghurt in the marinade and the butter in the final sauce. Chicken has to sit in marinade overnight or for around 6 hours. Adapted from a Hugh Fearnley-Whittingstall recipe found in "The River Cottage Meat Book". http://www.grouprecipes.com/9475/murgh-makhani-butter-chicken.html Great meat appetizer for an Indian dinner. http://www.grouprecipes.com/3132/chicken-kofta.html