6 Curry leaves Recipes From 2 Cuisines.

Glossy small leaves with a resinous citrus aroma unrelated to curry powder, and irreplaceable in South Indian and Sri Lankan cooking. They go into hot oil with mustard seeds at the start of a tempering and crackle for a few seconds, releasing everything they have. Dried leaves are a shadow of fresh ones. Buy fresh in quantity when you find them and freeze the sprigs whole; they cook straight from frozen with no loss.

6 recipes on this route