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Curry leaves

Daun Kari

Appears in
Fire Islands: Recipes from Indonesia

By Eleanor Ford

Published 2019

  • About
Used in Aceh and Betawi cooking, these are evidence of the Indian influence on these food cultures. Sizzle the glossy dark leaves in oil to release their pungent, slightly citrussy aroma. I am not sure the dried ones are worth it: better to buy fresh when you find them and store in the freezer. Bruise the leaves before cooking to help the flavours escape.

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