We are making a spice mix for fish (we make around 6KG at a time!!:) - which is my normal curry paste but then adding tamarind, wholegrain mustard and curry leaves which gives that lemony taste which is nice with fish.

In the shop I can see dried curry leaves and fresh. The dried ones are easier to work with but what do you guys think when it comes to taste? Is it worth using the fresh ones?

Thanks in advance.

Jamie

I've never tasted fresh curry leaves but I'm not too impressed with dried ones.

The food we love on this forum is more influenced by north Indian, Bangladesh, Punjab and Pakistan influences.
I associate curry leaves and coconut flavours with south Indian cuisine and it is not to my liking much.

A good example is the Sainsbury's chicken madras which uses curry leaves and coconut and which is nothing like a BIR style madras.

Cheers,

Paul

I've only ever used the dry type, simply because I don't use sufficient to warrant keeping fresh around (the only herbs I normally use are coriander, parsley, mint, chives, rosemary, sage and thyme, most of which grow just outside the back door.  I tried growing coriander there, but the snails and slugs were convinced I grew it solely for them, so by the morning there was none left).  I use curry leaves in Bombay Aloo, Masala Dosa and so on.  Dr Pruthi notes "The leaves of this plant have been used for centuries in Southern India as a natural flavouring agent in various curries and chutneys".  He adds "There are two varieties : red-veined and green-veined, the former being richer in flavour.  Vacuum-shelf drying of curry leaves [gives] a better product of greenish colour than those dried by other methods".

** Phil.

I have just started experimenting with curry leaves having acquired a tree - the dried are fine but the fresh give a nice subtle flavour especially to fish dishes - normally about 10 per dish - to impart a nice flavour

as a 6kg paste there would have to be plenty to add

best, Rich

As with most things, the fresher the better.
If your lucky enough to source fresh green curry leaves, snap fry them in vegetable (Hot)  oil
until crisp and brittle then add them to whatever. Fantastic aroma and unique nutty flavour.
or Dry roast a tray of leaves then grind into a powder, then add to whatever.
Very addictive.
I cooked sauteed new potato fritters in butter/oil, with curry leaves and black salt for breakfast
this morning. 3 simple ingredients, yum yum - set up for the day.
cheers Chewy

Hey Guys,

Thanks to all of you for your advice. Plenty of things to think about, experiment with and try. For now, we found some leaves that are semi dried and used them, it came out really well. Will keep you updated if we try any other methods.

Jamie