what to do with fresh curry leaves?
- steinpilz Nov 24, 2008 06:16 PM
I stumbled upon a local Indian market that had fresh curry leaves, I'd read about these for a while but this was the first time I'd acquired some.
What should I do with these curry leaves? I've already frozed 1/2, anticipating a productive learning curve for cooking with fresh curry leaves.
Here's a good info page on curry leaves:
And a couple of excellent easy recipes to experiment with the flavour:
And this one for a twist on the Thanksgiving pumpkin dish:
If you need a good cookbook, this is one of the best. Ms. Jaffrey is the godmother of Indian cuisine!
Madhur Jaffrey's Quick And Easy Indian Cooking. by Madhur Jaffrey
my favourite way to add curry leaves to dishes is at the end, and with mustard seed. Heat a small amount of oil in a pan, add 1 tsp black mustard seeds (cover this, they pop), after they pop, add a handfull of curry leaves...you can then add this flavored oil to anything as a finisher....it's a very nutty, herbaceous way to add umami to a veg. dish
ditto. I use them all the time like this either at the beginning of a dish, or at the end. I even do this for the pre-packaged masala blends (shan, hyderbadi, et al.) Curry leaves take things over the top. yum!
For the op: be prepared for your house to smell like a real Indian kitchen / restaurant when you use them for the first time!
sixelagogo, ya some indian chefs would call that tempering; sorta like finishing dishes with this very hot flavored oil. i use curry leaves at the very beginning in the same manner, removing them once they start getting brown and burnt (you'll know it) and then sauteing with that oil that is now intensely flavored. it is the most amazing ingredient!
Just a quick tip if you buy more than you can use. They freeze beautifully in an airtight bag.