Mostly used to flavor soups, stews, marinades and sauces, particularly in Indian cuisine. A favourite seasoning in curries, usually fried along with the chopped onion in the first stage of the preparation.
Other names and ways of spelling: Indian Bay or Nim leaves or Kahdi patta or Karapincha.
The Curry Leaf tree is indigenous to India. It is a small evergreen tree that reaches 5 or 6 metres tall, and has a strongly aromatic compound leaves that grow to 2-5cm long. The leaves are lanceolate to ovate in shape. Small white flowers that are produced during spring are followed by dark red berries.
Nutrition and health benefits
In India, all parts of the tree are used medically. Extracts are said to be effective for the relief of headaches, diarrhea and intestinal worms. Curry leaves have been used in both Ayurvedic and Hindu medicine for many cures. The traditional use of Curry leaf to treat diabetes has attracted a great deal of interest.
How to use Curry leaves
Add leaves early in the cooking process.
Please keep refrigerated. Keep in the fridge for up to 1 week. Rinse before use.
The leaves are fried until crisp before they are added to curries. The hard wood of the tree is used to make agricultural tools.
Ingredients 2 tablespoons olive oil 1 teaspoon mustard seeds 2 fresh green chillies, deseeded and chopped a bunch of curry leaves 2 onions, peeled and shredded ½ teaspoon ground coriander a pinch of ground cumin seeds ½ teaspoon garam masala ¼ teaspoon turmeric ¼ teaspoon chilli powder 6 tomatoes, chopped 2 sweet potatoes, peeled and cubed 2 potatoes, peeled and …