Pages1

Author Topic: Use of curry leafs in BIR cooking  (read 3,779 times)

AI Summary
The discussion highlights the use of curry leaves in British Indian Restaurant (BIR) cooking, with several members sharing their experiences and preferences. Some users advocate for the inclusion of curry leaves, noting their potency and flavor, while others express skepticism about their impact in BIR dishes. A consensus emerges that fresh curry leaves are superior to dried ones, and freezing fresh leaves can be a viable alternative.

0 Members and 1 Guest are viewing this topic

Offline Derek Dansak

  • Spice Master Chef
  • *****
  • Posts: 610
  • Location: East Sussex - Hastings
Use of curry leafs in BIR cooking
« on: December 15, 2008, 01:01 PM »
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?
Logged

Offline adriandavidb

  • Indian Master Chef
  • ****
  • Posts: 351
Re: Use of curry leafs in BIR cooking
« Reply #1 on: December 15, 2008, 03:11 PM »
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!
Logged

Offline Unclebuck

  • Elite Curry Master
  • *******
  • Posts: 1,044
Re: Use of curry leafs in BIR cooking
« Reply #2 on: December 15, 2008, 04:16 PM »
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!!
Logged

Offline SnS

  • Curry Spice Master
  • ******
  • Posts: 975
  • Location: Lincoln, England
Re: Use of curry leafs in BIR cooking
« Reply #3 on: December 15, 2008, 04:55 PM »
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
Logged

Offline Bobby Bhuna

  • Elite Curry Master
  • *******
  • Posts: 1,221
    • mylovelypetcat@hotmail.com
  • Location: Edinburgh
Re: Use of curry leafs in BIR cooking
« Reply #4 on: December 15, 2008, 07:01 PM »
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.
Logged

Offline Derek Dansak

  • Spice Master Chef
  • *****
  • Posts: 610
  • Location: East Sussex - Hastings
Re: Use of curry leafs in BIR cooking
« Reply #5 on: December 16, 2008, 03:30 PM »
sounds like you know the ins and outs of those curry leafs Bobby   :)
Logged

Offline adriandavidb

  • Indian Master Chef
  • ****
  • Posts: 351
Re: Use of curry leafs in BIR cooking
« Reply #6 on: December 16, 2008, 07:36 PM »
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.
Logged
Pages1