curry leaves

origin: India

The leaves don't taste of curry or any of the usual curry spices, but have a subtle, musky and slightly citrus flavour. Not generally used in a curry powder or a dry spice mix, the curry leaves are usually fried in oil before the other ingredients to add extra aroma and depth. Commonly used in Sri Lankan curry and often seen in many Southern Indian recipes for curry, pickles and chutney. A useful substitute if the fresh leaves are unavailable.

uses: Fry in oil before adding the other ingredients for a curry or pour over a little of the spiced oil and the leaves and a handful of mustard seeds onto a vegetable dish before serving. Add a few curry leaves to rice in a similar way to using bay leaves to add depth of flavour

recipe kits: south indian tomato rasam, keralan fish curry, cochin coconut curry