Using Curry Leaves in Indian Cooking
Curry leaves are small pointed fragrant leaves which are dark green in colour similar to bay leaves but not as wide. They come from the curry plant which is a shrub that grows in India and Sri Lanka.
The leaves are highly aromatic and and the icon of South Indian cooking where they are used in all types of dishes from lentils to meat curries.
I prefer to use the fresh leaves rather then the dried leaves as they have a much more pungent flavour but if you are unable to find these then dried ones will do. They can be found in Indian grocery shops or through online retailers.
Note: Curry leaves must be washed thoroughly and cooked before consumption.Back to Cooking guides