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.
Wild mushrooms are a wonderful treat, when you can find them. Since foraging for them is not an option for most of us, we are lucky to be able to buy them at the market throughout the year. Autumn is traditionally the main mushroom season, but there are also spring varieties (like morels), varieties that grow year-round, as well as cultivated varieties, so there is always the opportunity to cook with them.