Contrary to popular belief, the curry leaf does not come from the curry plant, nor is it the secret behind the flavour of the curry powder. It is largely a seasoning leaf, to be used to provide a specific tanginess to a dish. Curry leaves are an important ingredient in many Malaysian dishes, particularly curries, sauces, and deep-fried food. Curry leaves originate from India, and consequently are a typical ingredient in Indian style Malaysian dishes. Buying fresh ones is best. In NZ you can normally buy them in Asian grocery stores. If you cant get hold of fresh ones, you can use dried ones but soak them first in boiling water to soften them.
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