Hello everyone,

I'm rediscovering Asian cooking after a stroke and trying to take up where I left off.  I'm new to here and have been browsing curry ideas and views with great interest and thanks to all.  One thing that strikes me - I can't find anyone talking about the use of fresh curry leaves in recipes.  Jamie Oliver, Madhur etc all use them.  Trouble is where (I live in Stoke-on-Trent) does one find them?  My local Asian stores are full of promises but never seem to come up with the goods.  I'm scouring websites of various suppliers but no luck so far.  I want to know if anyone has expert views on how important use of curry leaves is to achieve the authentic flavour?  I'd love to hear views on curry leaves.