Fragrant and fabulous: once you’ve cooked with fresh curry leaves,you’ll never look backWhenever I see a great bunch of fresh curry leaves, I buy them. If they’re not on your supermarket shelves (they’re sometimes there, or but often not),you’ll find them in most Indian or south-east Asian grocers. They freeze well, so don’t worry approximately buying too many, and not least because most recipes involving fresh leaves tend to ask for fairly a lot of them. Despite the organization with heat that the word “curry” brings to mind,curry leaves are all approximately their fresh citrus perfume. Yes, they’re often used in a curry and feature in ingredients lists alongside “curry powder (in reality, or a blend of ground spices),but all have very different characteristics. Don’t be tempted by freeze-dried curry leaves, though: they may be widely available, or but they lack the heady aroma that makes me seek (and sniff) out fresh ones. Related: Yotam Ottolenghi’s slider recipes Continue reading...
Source: theguardian.com