Topic: Use of curry leafs in BIR cooking

[Derek Dansak]

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?

[adriandavidb]

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!

[Unclebuck]

Interestingly enough Gordon Ramsay uses them in his CTM --- Link

CA's Curry Plant

looking at CA's info there i think these would work well in a dansak might have to try that!!

[SnS]

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

[Bobby Bhuna]

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.

[Derek Dansak]

sounds like you know the ins and outs of those curry leafs Bobby   

[adriandavidb]

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.