I have definatly seen tubs of curry leafs in my local TA, along with other tubs of coriander leafs. This weekend while experimenting, i chucked in 10 curry leafs in my curry and it reminded me of a taste i had noticed in some takeaways i have ordered. I am now thinking this might be an ingredient we have overlooked on this site. I could be wrong though! any thoughts?
Yep
I use them in madras, about 5 dried ones fried in the oil with chopped chilie and a dried chilie, before the spice mix and base goes in. Very happy with, it's just all the other dishes I have to master!
Interestingly enough Gordon Ramsay uses them in his CTM --- Link (http://www.curry-recipes.co.uk/curry/index.php?topic=3224.msg29002#new)
CA's Curry Plant (http://www.curry-recipes.co.uk/curry/index.php?topic=2469.0)
looking at CA's info there i think these would work well in a dansak might have to try that!!
I have read somewhere (can't remember where), that one fresh curry leaf imparts as much flavour as 8 - 10 dried ones ... hence my recent investment in three new curry leaf plants (Murraya Keonigii).
;D
They're potent. Smell just the same on the way out, and it's not pretty. I've never noticed the curry leaf flavour in BIR myself.
sounds like you know the ins and outs of those curry leafs Bobby :)
That's true SnS, fresh are much better. Freezing fresh fresh leaves works ok 'though, a kind of half way house in strengh terms between dried and fresh.