Curryblader: små blader, sterk aroma

Curry Leaves: A Small Leaf with a Big Aroma

Curry leaves are small, green leaves used in South and Southeast Asian cooking. Their name can be confusing: they are an herb, not curry powder. Fresh leaves have a glossy surface and a pointed tip. Their smell is complex, with citrus, pine, bay, and other notes. Here is a simple way to use them. You need fresh curry leaves and a little cooking oil. First, check the leaves. Choose green leaves without dark marks or rot. Heat the oil in a pan. Add the leaves and fry them to release their aroma. This step is called tadka in many dishes. Then add the flavored oil and leaves to a South Indian dish. The leaves give the food a pleasant, spicy smell. People usually do not eat the whole leaf. Fresh leaves are best. Keep them in paper towels in a plastic container in the refrigerator for one or two weeks. You can also freeze them for several months. Dried leaves are possible, but their flavor is weaker.