Curry leaves are the shiny, dark green, aromatic leaves of a tree from the citrus fruit family that release a deliciously nutty aroma when fried in hot oil. A staple of South Indian cooking, curry leaves are used in Indian and South East Asian cuisine in the same way as bay leaves are used in the West.
Dry curry of cabbage, carrot and coconut (Thoran)
Sambhar vada: yellow lentil soup with spiced doughnuts
Beef chilli flash-fry with yoghurt rice
Lemon rice
Cabbage with mustard seeds
Curry leaves are increasingly available in supermarkets and can be found in many Indian or South East Asian grocers.
Fresh curry leaves freeze well and retain their flavour for many weeks, although it will eventually diminish. Freeze in an airtight container or strong plastic bag, as the fragrance will taint other food in your freezer.
Add them to curries near the beginning of cooking, just before you fry the spices.
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