Label
All
0
Clear all filters
Appears in
Silk Road Cooking: A Vegetarian Journey

By Najmieh Batmanglij

Published 2000

  • About
The curry plant, Chalcas koenigii, comes from the same family as rue and lemons. Curry trees can be found growing throughout the foothills of the Himalayas, just as bay trees appear in every yard and park in the south of France, and Indian cooks use the glossy dark green aromatic leaves in much the same way French cooks use bay leaves. They add it for flavor during the early stages of cooking, then discard it, or they use it as a garnish for finished dishes. The curry leaf is an essential ingredient for south Indian vegetarian spice mixtures, or masalas. Fresh curry leaves are sold as plants in small pots or as cut leaves in Indian groceries. Cut leaves can be stored in sealed plastic bags in the refrigerator for up to two weeks. Dried leaves are also available, but they usually lack flavor.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title