Curry Leaves (Murraya koenigii)

Curry leaves are extensively used in South Indian cooking. The leaves are small and aromatic and are used as whole or chopped. They are best used fresh as dried curry leaves have little or no flavour. I use them as an ingredient to add aroma in my masala bases, add them direct into a curry or dry dishes, use them extensively in seasoning my curries and dhals. I also add them chopped in my marinades, pickles and into my dosa batter. Curry leaves team well with fish, chicken, beef, seafood, vegetables and dhals. The flavour of curry leaves marries well with dried red chillies, cumin seeds, coriander seeds, mustard seeds, garlic and turmeric.