Description
Curry leaf tree, produces wonderfully aromatic leaves used throughout South Asian cooking. One important thing to know is that curry leaves are not curry powder. They are a herb in their own right, with an earthy, citrusy, deeply fragrant flavour.
The leaves are commonly added to curries, rice, lentils, soups, chutneys and vegetable dishes. One of the best ways to use them is to fry fresh leaves briefly in hot oil or ghee, which releases their aromatic oils into the dish.
Fresh leaves have a much stronger aroma than dried leaves.
Curry Leaf Rice
Ingredients
2 cups cooked rice
10 to 15 fresh curry leaves
1 tablespoon butter, ghee or oil
1 small clove garlic, finely chopped
Pinch of salt
Chilli, optional
Method
Heat the butter, ghee or oil in a pan.
Add the curry leaves and fry briefly until wonderfully fragrant.
Add the garlic and chilli, if using, and cook for another 30 seconds.
Stir in the cooked rice, add a pinch of salt, and toss until everything is hot and well combined.
Serve as a simple side with chicken, vegetables or curry.
Tammy’s tip: The smell when curry leaves hit hot oil is the whole point. Give them a few seconds to flavour the oil before adding everything else.
