Curry Leaves

The leaves of a perennial bushy shrub, Murraya koenigii, native to southern India, these are an aromatic herb that is tossed into hot oil at the start of cooking, perfuming the air; the leaves may also be added later in the simmering process, just before the dish is served. They are widely used in the cuisines of southern India and Sri Lanka, as well as in some Gujarati dishes (see Eggs with Curry Leaves, and Potato White Curry). Curry leaves are sold fresh in large bundles in southern India and Sri Lanka; in North America, they can now be found fresh in many South Asian stores, especially Sri Lankan shops. Slightly shiny, deep green, tapered ovals that are smaller and less tough than bay leaves, the leaves grow in facing pairs along each stem. If you’re not using them within two days, store them, well wrapped in plastic, in the freezer; use directly from the freezer as needed. Fresh-frozen curry leaves have much more life and flavor than dried curry leaves, which used to be the only version available in North America. The shrub can be grown successfully indoors in temperate climates. Place the plant in a partly sunny spot and water regularly.