This recipe like a lot of my cooking is Indian cooking adapted to use the seaonal produce in my garden. There are two variations to the recipe, one with dried fenugreek (methi) and minced rosemary. The interesting element here is that both variations work, but just the single element makes a huge difference in flavor and taste. I developed the variation for two reasons, one for ease of access since I can get rosemary from my backyard versus the visit to the Indian store, the other is to localize the recipe further. The recipe can also be adapted for fish instead of tofu and I would encourage using a white fish like cod or hake. - Creativecook

Share: