Topic: Curry Leaves (Neem)

[Cory Ander]

Curry Leaves ((Neem)

Curry leaves are available in several forms:

• Fresh leaves
• Dry leaves
• Powder (from ground dried leaves)

Fresh curry leaves have a distinct aromatic, oily, curry smell and a lemony flavour (to which the curry leaf bush is related).   Fresh curry leaves are often used whole in traditional South Indian cooking where they are tempered in hot oil, at the beginning of the cooking process, to release their essential oils and flavour.  They are commonly used in fish, potato and lentil dishes.

Dried curry leaves are the most commonly available form and can be used instead of fresh.  However, their flavour is nowhere near as intense as fresh leaves.  Fresh leaves can be dried in a conventional oven, at about 100C, for about 6 minutes, until the leaves are dry and crisp (see photo below).  They can then be stored in an airtight container, in a cool, dark, dry, place.

Ground, dried, curry leaves are a common constituent of many commercial curry masalas. 

Curry leaves (in any form other than in commercial curry masalas) are most commonly used in traditional Indian cooking and much less so in British Indian Restaurant cooking.

Photos:

• Top - curry "tree" (growing in my garden)
• Bottom - fresh curry leaves (left) and dried curry leaves (right)

Curry leaf trees (Murraya Koenigii) can be purchased (in UK) here .... www.oldhallplants.co.uk