Curry Leaves
curry, herb, indian
1 text file
They are the leaves of a tree called botanically (not that this will help overmuch) Murraya koenigii. I quote you Charmaine Solomon on them.
"Sold dried, they are as important to curries as bay leaves are to stews, but never try to substitute one for the other. The tree is native to Asia, the leaves are small and very shiny, and though they keep their flavour well when dried they are found in such abundance in Asia that they are generally used fresh. The leaves are fried in oil, until crisp, at the start of preparing a curry; they can also be pulverised in a blender; and the powdered leaves can be used in marinades and omelettes. Substitute daun salam."
"Daun Salam An aromatic leaf used in Indonesian cooking, it is larger than curry leaf used in India and Sri Lanka, but has a similar flavour. Substitute Curry leaves." From: Ian Hoare Date: 21 Oct 97
Yield: 4 servings