Yet another staple of Indian cuisine, curry leaves are less well known than some Indian spices but have a multitude of uses. Somewhat surprisingly, they don’t actually taste like curry! Their lemony taste makes them a fresh addition to pep up rice or daals, while their hint of anise adds a touch of warmth. They are also widely used in Sri Lankan cookery, and pair well with coconut or yoghurt.
Get the best from your curry leaves by flash-frying them in hot oil, before use. This tempering helps to bring out the most of their flavour. Try adding a few mustard seeds and our whole chillies to your temper, and stir through a curry or lentil dish for a traditional taste of India.
Product of Australia